Review: Rum-Glazed Pineapple, Mango, Chicken Kebabs

[Ralph]

I haven't yet seen a review for these yet (from the Aug, 2001 issue). Made these last night & they were great!!!!!! :D Very easy to make (if you don't mind cubing pineapple & mango) & as advertised, a taste of the Caribbean in every bite! Was also my first time succesfully using hardwood charcoal instead of the ubiquitous Kingsford, & it still turned out good.

As suggested, I served it with white rice tossed with toasted coconut; DW insisted on adding 1-2 tbsp of bottled jerk sauce so "it won't be so dry"!

Can't wait to have the leftovers....

[KathrynY]

Thanks for the review, Ralph. I must not have read my August issue too carefully, since I didn't even notice these! :rolleyes: DH loves pineapple and mango so these kebabs are going on the "to try" list.

[CHRIST1NE]

We had these last night as well. So quick and easy. I also thought they were great! My grocery store did not have any mango's so ours were just chicken/pineapple kabobs. I'm sure they would be even better with the two fruit combination. I served mine with long grain/wild rice and grilled portabella mushrooms - trying to use up the little tid bits in the fridge.

By the way, I used fresh pineapple. Last week I tried canned pineapple chunks with a pork tenderloin kabob and didn't care for that nearly as much. Fresh pineapple is definitately the way to go IMO.

Ralph, how did you do the rice? Just make the white rice as directed and put a little coconut on a pan and bake it then mix it together? How did you know how much coconut to use?

[Lynn B]

Ralph,

Thanks for the review! I will be making these as soon as my local grocery store gets some MANGOES in that don't look like they were dragged BEHIND the delivery truck rather than transported IN it!!! :rolleyes:

And BTW, I am interested in how you did the rice, too!

Thanks!

Lynn

[Ralph]

Originally posted by CHRIST1NE
how did you do the rice? Just make the white rice as directed and put a little coconut on a pan and bake it then mix it together? How did you know how much coconut to use?

Yes, that's it! Rice as directed (w/some kosher salt); toasted about 1/2 cup (I winged it!) of coconut in toaster oven on oven's baking sheet at 350 for ~5 minutes; mixed the coconut w/the cooked rice & about 1-2 tbsp of jerk sauce.

[Lynn B]

Thanks, Ralph! Sounds delicious!

How do you think it would have been w/o the jerk sauce?

Lynn

[Ralph]

Originally posted by Lynn B
How do you think it would have been w/o the jerk sauce?

Lynn

Probably fine, just don't overcook the rice; leave it a little wet.

[Lynn B]

Thanks, Ralph! :)

Tip taken!

Lynn

[CHRIST1NE]

Yes, thanks Ralph! Can't wait to try this one again.

[Peggy]

We had these tonight at a BBQ on the lake. I didn't think that very much of the glaze flavor transferred to the kebobs during cooking. If I made them again, I think I would marinate the chicken in some of the glaze first or jazz up the glaze flavor a bit. Just my humble thoughts...

Peggy

[emilycat]

These were so, so good! I subbed plantains for the chicken, and perhaps added a bit more cilantro than called for, but I thought this was excellent -- brought some leftovers to my mom on Sunday, and she loved them as well. Wonderful, wonderful glaze!
Oh, and I served it with quinoa with toasted coconut :) and the chile-vinegar greens from July; they were also delicious.