Rum-Glazed Chicken Kebabs with Tangy Citrus Marinade

Chicken kebabs get a tropical makeover with fresh mango, pineapple and a sticky rum-citrus glaze.

Tender grilled chicken threaded with juicy pineapple and sweet mango is finished with a flavorful rum, lime and jalapeño glaze for a bright, slightly spicy finish.

These easy Rum-Glazed Chicken Kebabs with Pineapple and Mango are a perfect summer meal—simple to prepare and bursting with tropical flavor.

Alternate chicken, mango and pineapple on skewers, then brush the kebabs with a sweet-spicy rum glaze near the end of grilling for a glossy, caramelized finish.

Ingredients

• Pineapple juice – pineapple-coconut juice works well for extra flavor.
• Dark rum – adds a caramel note; spiced or coconut rum are good substitutes.
• Sugar, cornstarch, vegetable or olive oil, apple cider vinegar.
• Jalapeño pepper, mango, lime zest, pineapple – fresh fruit is best, though canned pineapple can be used.
• Cilantro – chopped.
• Boneless, skinless chicken breasts – cut into 1-inch cubes; boneless thighs may be used instead.
• Salt and cooking spray.

Step-by-step instructions

Organize and prep all ingredients before assembling the kebabs. If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Preheat the grill to medium-high (about 15 minutes) and clean and oil the grates.

Prep chicken, fruit and aromatics

Seed and finely chop the jalapeño, chop the cilantro and zest the lime. Peel and cut the mango into 1-inch cubes and cut the pineapple into 1-inch cubes. Cut chicken into 1-inch cubes.

Make the glaze

In a medium saucepan, combine pineapple juice, sugar, dark rum and the chopped jalapeño. Bring to a boil, reduce heat and simmer 5 minutes. In a small bowl, whisk together apple cider vinegar and cornstarch, then stir into the simmering mixture. Return to a boil, stirring constantly, and cook about 1 minute until thickened. Remove from heat and let sit about 5 minutes, then stir in chopped cilantro and lime zest. Set aside.

Assemble the skewers

Thread each skewer with about five chicken cubes, alternating with mango and pineapple pieces—adjust quantities to your skewer length and preference. Brush kebabs lightly with oil and season with salt.

Grill

Coat the grill rack with cooking spray or lightly oil the grates. Grill the kebabs 4 minutes, turn and brush with half of the glaze. Grill 4 more minutes, turn again and brush with the remaining glaze. Grill an additional 1–3 minutes until the chicken is cooked through and the fruit is warmed and slightly caramelized.

These kebabs are lovely served over rice—coconut cilantro rice or pineapple rice pair especially well—or with a simple green salad for a light meal.

This version is adapted from an older Cooking Light recipe and yields about six servings when using full-length skewers; you can make smaller skewers and serve two per person for larger appetites.

Recipe