Rum Glazed Pineapple Mango And Chicken Skewers Food

PINEAPPLE-MANGO CHICKEN

Steps:

• In a small saucepan, combine the first five ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 4-6 minutes or until sauce is thickened and raisins are plumped, stirring occasionally. Stir in mangoes; heat through. Set aside., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with sauce and rice.

CHICKEN AND PINEAPPLE SKEWERS

Steps:

• In a saucepan over medium heat, add the ketchup, soy sauce, honey, mustard, sugar, garlic, and lemon juice. Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool.
• Heat an outdoor grill or a grill pan. Cut each chicken thigh into 2 pieces. Peel the pineapple and cut it into 1 1/2-inch chunks. Alternating between the chicken and pineapple, thread the pieces onto the skewers. Brush them with olive oil and season them with salt and pepper. Remove the garlic cloves from the barbecue sauce and discard; put about half the sauce into a small bowl for later. Brush skewers with some of the sauce. Cook them on the grill, basting regularly with the barbecue sauce, until cooked through, about 10 to 15 minutes. Serve with reserved barbecue sauce on the side for dipping.

GRILLED JERK CHICKEN WITH PINEAPPLE-RUM GLAZE

Steps:

• Prepare a glass dish large enough to hold the chicken pieces.
• To make the rub, combine all rub ingredients.
• Place the washed and dried chicken pieces in the glass dish.
• Rub the pieces all over with oil.
• Then rub the seasonings all over the chicken pieces to coat well.
• Cover and refrigerate for minimum 3 hours.
• Meanwhile, prepare the glaze.
• To make glaze, combine butter, sugar, dark rum and pineapple juice in a saucepan; bring to a boil.
• Reduce heat to medium, and simmer for 8-10 minutes; remove from heat, and set aside until ready to grill.
• After 3 hours, prepare the grill to high heat.
• Arrange the chicken pieces on the grill.
• Brush with glaze, turning the chicken until brown and cooked.
• When serving, drizzle with any remaining sauce.
• Delicious!

RUM GLAZED PINEAPPLE

Steps:

• In a small bowl, combine, brown sugar, rum , nutmeg and cinnamon.
• Place the pineapple in a glass pan in a single layer. Then pour all the mixture over the pineapple. Coat pineapples with the sauce the let it sit for about 15-20 minutes
• When ready to grill remove pineapple and let it drain then pour the sauce in small sauce -pan and bring to a simmer.
• Let it simmer until reduced by half - about 6-8 minutes. Set aside
• While the sauce is simmering away -place a grill pan or skillet on medium high heat.
• Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear. Watch out for this step- they do grill pretty fast. Set it on a plate. Repeat with the remaining pineapple slices.
• Transfer on a serving plate, top with ice cream and drizzle with sauce.

JERK CHICKEN BITES WITH RUM GLAZED PINEAPPLE

Steps:

• Add all ingredients EXCEPT the chicken thighs to a blender and blend until mostly smooth. Cut the chicken into 1-inch cubes and add to a resealable zipper top bag. Pour over the chicken in the bag. Squeeze as much air out as you can and marinate the chicken in the refrigerator overnight or at least 8 hours.
• Soak a handful of wooden skewers in warm water for 30 minutes while preparing the grill and chicken.
• Heat a gas grill on HIGH or build a hot bed of coals to one side in a charcoal grill. Thread the chicken onto the skewers taking care not to crowd them. Grill them over direct heat on an oiled grill for 3- 4 minutes before turning them. Flip them sooner if they're cooking too quickly. Cook on the second side for 3-4 minutes. Continue cooking and turning, trying to get colour all over the chicken as long as necessary to cook through to 165°F internally, about 2 minutes. Transfer the skewers to a clean plate and let rest while preparing the pineapple.
• Soak a handful of wooden skewers in warm water for 30 minutes while preparing the broiler pan and chicken. Lightly spray a broiler pan with non-stick cooking spray. Thread the chicken onto skewers, taking care not to crowd them. Line them up on the broiler pan and cook 5 inches under the broiler, for about 6 minutes per side or until chicken cubes measure 165°F internally.
• Add just enough canola or olive oil to coat the bottom of a non-stick pan. Drain as much marinade off of the chicken as possible. Cook the chicken over medium high heat, flipping frequently, for 6-8 minutes or until has taken on colour all over and measures 165°F internally. Take care as the oil will spatter because of the marinade.
• Pour the pineapple juice from the can into a saucepan. Add the brown sugar, rum, jalapeño, and cider vinegar to the pan. Bring to a boil then reduce heat and simmer for 5 minutes. In a separate small bowl, whisk together the cornstarch and ginger beer or ginger ale. Whisk this into the simmering juice mixture and bring to a boil, stirring constantly. Lower the heat and let the mixture simmer for 1 minute, then remove from the heat and stir in the lime zest.
• Brush the pineapple slices with oil and sprinkle lightly with salt. Space them on the hot grill (or on a hot, oiled grill pan). Flip them when they have grill marks on the first side. Brush with the glaze and let it cook on the second side until that too has grill marks. Flip the pineapple again and brush generously with more glaze. When the first side has caramelized a bit (has some small blackened areas and is sticky to the touch) flip it and caramelize the second side. When that side is also sticky to the touch, transfer the pineapple slices to a cutting board, cut into pieces that are roughly equal to the size of your jerk chicken bites. You can save the additional glaze to use as a dip at the table, if you wish!
• Remove the chicken from the skewers (if they were used.) Skewer one piece of Rum Glazed Pineapple on top of each Jerk Chicken Bites with a toothpick. Arrange them on a platter and sprinkle, if desired, with pomegranate arils and chopped cilantro. Enjoy!

TROPICAL ISLAND SHRIMP KABOBS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. On each of 30 metal or soaked wooden appetizer skewers, thread one shrimp, one mango cube and one pineapple cube. Heat a grill pan over medium heat. In batches, cook kabobs 2-3 minutes on each side or until shrimp turn pink.

PINEAPPLE-RUM BRUSHED BASKET CHICKEN

Steps:

• For the pineapple-rum glaze: Roughly chop the pineapple. Transfer to a food processor and pulse until smooth. Pass the pineapple puree through a fine-mesh sieve into a large skillet (use a rubber spatula to help push the puree through). Discard the pulp. If using the pineapple juice, just pour into a large skillet.
• Add the rum, vinegar, red pepper flakes and a pinch of seasoning salt to the skillet and bring the mixture to a simmer over medium-high heat. Simmer, whisking, until the mixture is bubbly and reduced to about two-thirds its original volume, about 5 minutes. Reserve 1/4 cup of the glaze in a small bowl.
• For the chicken: Use kitchen shears to cut out the backbone from the chicken. Flip the chicken, breast-side up, and push down firmly on the breastbone to flatten it. Cut the wings off at the third joint (at the wing tip). Line a plate with paper towels and put the chicken on it skin-side down to dry the skin. Season the chicken all over with 1 tablespoon seasoning salt.
• Prepare a grill for medium direct-heat cooking.
• Put the chicken in a grill basket with a handle and lock the basket. Put the chicken on the grill breast-side up. Make sure the handle of the basket isn't resting on the grill grates, then close the grill. Grill the chicken, undisturbed, until the skin starts to brown, 30 to 40 minutes. Adjust the grill heat to medium low and brush the skin side with some of the glaze. Wrap a towel around the basket handle or use an oven mitt and flip the chicken over. Baste the back side of the chicken and close the grill. Continue to grill the chicken, basting, flipping and closing the grill every 4 to 5 minutes, until the deepest part of the thigh registers 165 degrees F, 10 to 20 minutes more.
• During the last 5 minutes of grilling, toss the scallions with the vegetable oil and a large pinch of seasoning salt and grill, turning as needed, until charred and tender, about 5 minutes. Chop the scallions, transfer to a bowl and add the olive oil, lemon juice and a pinch of seasoning salt. Mix well.
• Transfer the chicken to a serving platter and serve with the grilled scallion relish and the reserved glaze.

COCONUT CHICKEN AND PINEAPPLE SKEWERS

Steps:

• Soak bamboo skewers in water for at least 30 minutes.
• Cut chicken into 3/4-inch cubes and place in a bowl.
• Place garlic, shallot, ginger, cilantro, salt, cumin, peanut oil, lime juice and coconut milk in processor or blender. Puree until smooth liquid forms.
• Pour marinade over chicken and refrigerate for at least 30 minutes or up to 3 hours, turning occasionally.
• Preheat grill to medium. Add marinated chicken cube then pineapple cube then another marinated chicken cube to each bamboo skewer. Grill until chicken is slightly golden all over, turning as needed (about 5 minutes each side).