Ingredients
10
bamboo skewers (6 inch)
2
large boneless skinless chicken breasts (about 10 oz)
7
green onions
1/3
cup light corn syrup
1
tablespoon dark rum
1
tablespoon fresh lemon juice
1/2
teaspoon grated lime peel
1
tablespoon fresh lime juice
1/2
teaspoon almond extract
10
chunks (1 1/2 inch) fresh pineapple (about 1 1/2 cups)
10
maraschino cherries with stems
1/3
cup flaked coconut, toasted
Preparation
Soak skewers in water at least 30 minutes to prevent burning. Spray grill rack with cooking spray. Heat gas or charcoal grill.
Cut each chicken breast in half lengthwise, then cut crosswise to make 10 (about 1-inch) pieces. Cut onions into 20 (about 2-inch) pieces. In small bowl, mix corn syrup, rum, lemon juice, lime peel, lime juice and almond extract. Reserve 3 tablespoons.
On each skewer, alternately thread 2 chicken pieces, 2 onion pieces and 1 pineapple chunk. Brush kabobs with about half of the remaining sauce.
Place kabobs on grill over medium heat. Cover grill; cook 7 to 10 minutes, turning and brushing with remaining sauce after 5 minutes, or until chicken is no longer pink in center. Place kabobs on serving platter. Thread end of each skewer with cherry. Spoon reserved 3 tablespoons sauce evenly over kabobs; sprinkle with coconut.
