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Rum-glazed Pineapple, Mango, and Chicken Skewers

34 cup pineapple juice
14 cup sugar
14 cup dark rum
2 tablespoons finely chopped seeded jalapeno peppers (I plan to omit!)
1 tablespoon cider vinegar
2 teaspoons cornstarch
2 tablespoons chopped fresh cilantro
1 12 teaspoons grated lime rind
1 12 lbs boneless skinless chicken breasts, cut into 30 pieces
2 mangoes, peeled and cut into 18 pieces total (can substitute fresh ripe peaches)
18 cubes fresh pineapple, 1-inch in size
1 12 tablespoons vegetable oil (optional)
1 teaspoon salt
cooking spray


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

Source: www.food.com