Rum Glazed Chicken Kebabs

Chicken Kebabs take on a tropical flair with mango, pineapple and a rum glaze!

Grilled chicken, pineapple and mango gets a fun flavor boost from a delicious rum, citrus and japalpeño glaze.

Grilled chicken takes on a fun, tropical flair with these easy Grilled Rum Glazed Chicken Kebabs with Pineapple and Mango!

Chicken skewers with alternating luscious bites of pineapple and mango get a sweet and sassy rum glaze brushed on near the end of grilling.

The rum glaze is sweet and spicy and adds so much flavor!

If you love grilled chicken skewers, you're going to love these! Also try our Chicken Skewers with Mint and Lemon for a more Greek inspired recipe!

Ingredients.

• Pineapple Juice - I happened to find some pineapple coconut juice so I used that for even more flavor!
• Dark rum - gives it a caramel like flavor. You could also use a spiced rum or a coconut rum.
• Sugar, cornstarch, vegetable oil, cider vinegar.
• Jalapeño pepper, mango, lime, pineapple - I used fresh pineapple, but you could used canned.
• Cilantro.
• Boneless, skinless chicken breasts - could also use boneless thighs.

Step by step instructions.

This is one of those recipes where you want to get everything ready before you assemble the kebabs.

If you're using wooden skewers be sure and soak them in water for 30 minutes.

Preheat the grill to high for 15 minutes. Make sure your grill is prepped, this article How to Prep Your Grill is very helpful!

Prep chicken, fruit and vegetables.

Finely chop and seed the jalapeño. Chop the cilantro. Zest the lime. Peel and cut the mangoes into 1 inch cubes. Cut the pineapple into 1 inch cubes. Cut the chicken into one inch cubes.

Prepare the glaze.

You begin by making the glaze. Combine the pineapple juice, sugar, dark rum and jalapeño pepper in a saucepan. Bring to a boil, reduce the heat and simmer for about 5 minutes. Combine the vinegar and cornstarch together in a small bowl and stir it into the glaze. Bring back to a boil and cook, stirring constantly, for 1 minute. Then turn off the heat and let it sit for about 5 minutes. Stir in the cilantro and the lime zest.

Make the skewers.

Depending on the size of your skewers, try to get 5 cubes of chicken on each skewer, alternating with the mango and the pineapple. I usually get anywhere from 8-12 skewers. Brush the kebabs with oil and sprinkle with salt.

Grill.

Coat the grill rack with cooking spray and place the kebabs on the grill. Grill for 4 minutes, turn the kebabs and brush with ½ the glaze. Grill for 4 more minutes, turn and brush with the rest of the glaze. Grill for about 2 more minutes or until chicken is done to your liking.

Everyone loves these easy grilled chicken skewers! We love to serve them over rice, either our Instant Pot Pineapple Rice or our Coconut Cilantro Rice would be perfect!

This is an old Cooking Light recipe from the 2002 annual. It says that it serves 6 with one kebab each. We like to use two kebabs so we just space out the chicken and the fruit so that everyone gets an equal amount.

Skewers and kebabs are very friendly when it comes to serving. Sometimes if my mangoes are really big, I end up a few kebabs that are just fruit.

If you want to keep with the whole tropical vibe, may I suggest a Tiki Cocktail?

Recipe.

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