Rum-Glazed Pineapple, Mango, and Chicken Kebabs

Ingredients

• 1 tablespoon cider vinegar 
• 2 teaspoons cornstarch 
• 0.3 cup rum dark
• 2 tablespoons cilantro leaves fresh chopped
• 2 tablespoons jalapeno seeded finely chopped
• 1.5 teaspoons lime rind grated
• 2  mangoes peeled cut into 9 1-inch cubes
• 1 inch pineapple fresh
• 0.8 cup pineapple juice 
• 1 teaspoon salt 
• 1.5 pounds chicken breast boneless skinless cut into 30 cubes
• 0.3 cup sugar 
• 1.5 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• sauce pan
• grill
• skewers

Directions

1. Prepare grill.
2. Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes.
3. Combine vinegar and cornstarch in a small bowl.
4. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly.
5. Let stand 5 minutes. Stir in cilantro and rind.
6. Thread 5 chicken cubes, 3 mango cubes, and 3 pineapple cubes alternately onto each of 6 (12-inch) skewers.
7. Brush kebabs with oil; sprinkle with salt.
8. Place kebabs on grill rack coated with cooking spray; cook for 4 minutes. Turn kebabs; brush with half of glaze. Cook 4 minutes. Turn kebabs; brush with remaining glaze. Cook 2 minutes, turning once.