Rumglazedpineapplemangoandchickenskewers Recipes

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.

COPYCAT HUEY'S CHICKEN AND PINEAPPLE SKEWERS

Steps:

• Mix together all the ingredients in a gallon size zip top bag and seal well.
• Place in refrigerator and marinate for at least 4 hours to overnight.
• Place on skewers and grill until the chicken is no longer pink in the middle.
• Serve and enjoy!

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!

GRILLED CHICKEN & PINEAPPLE SKEWERS

Steps:

• Cut your chicken in to 2 inch chunks & put to the side.
• Slice your cored fresh pineapple into 2 inch slices& put to the side.
• Wipe off the mushrooms to clean them, (recommend not to wash them in water.).
• In a large bowl, place all of the ingredients including the marinade, and mix together.
• Cover the bowl with plastic wrap and place in refrigerator for about 45 minutes.
• Run bamboo skewers through water just a little bit to get them wet so they do not burn.
• Place the chicken, pineapple, and mushrooms on the skewers in any order you want.
• You will grill them at about 400 or so degrees (constantly turning over), when the chicken reaches 170 degrees inside, they are done!
• Serves well next to a good macaroni salad!

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.