Tropical Chicken on Sugarcane Skewers with Peanut Plantain Dipping Sauce
Ingredients
- 1/2 cup dark rum
- 1/2 teaspoon ground allspice
- 1 cup store-bought pineapple juice
- 1 cup freshly squeezed orange juice (3 to 4 oranges)
- 2 scotch bonnet or other small hot fresh chili peppers, seeds and ribs removed, minced
- 2 tablespoons packed dark-brown sugar
- 1 tablespoon lemon juice
- 1/2 cup peanut oil
- 1 1/2 skinless, boneless chicken breasts, cut into 1 1/4-inch pieces
- 1 unripe papaya, cut into 1 1/4-inch pieces
- 1 unripe mango, cut into 1 1/4-inch pieces
- 1 unripe pineapple, cut into 1 1/4-inch pieces
- 2 firm avocados, cut into 1 1/4-inch pieces
- 1 very ripe plantain, sliced
Instructions
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