Grilled Island Kebabs with Sugar & Spice Rub

Impromptu entertaining and summertime go hand in hand. Schedules are more relaxed, bedtimes are extended, and friends and family stop by just because. It is easy to grill up some burgers and hotdogs, but being a little more creative really doesn't take too much more work.

Inspiration for my cooking comes from many different sources. I read cooking magazines, cookbooks, newspapers, and blogs. I pick up the recipe cards on the counter at my local fish market. I ask friends what they are making for dinner. A visit to a farmers' market or ethnic store can expose me to ingredients I have not cooked with before. By purchasing a new vegetable or jar of homemade jam or chutney, I can spice up the meals I prepare for my family and friends.

Grilled Island Kebabs with Sugar and Spice Rub are quick to prepare and can be served as an appetizer or entree. Most ingredients for this chicken kebab with a kick are already in your pantry, and the mango chutney can be picked up at a specialty market or even in the aisles of your favorite grocery store.

When guests drop by, heat up the grill and serve some brie, crackers, and fruit while you enlist the help of a friend or two to help make the kebabs. Roast a pan of Crispy Parmesan Potatoes and toss mixed greens with balsamic vinaigrette. Dinner will be ready in less than an hour and your guests will be treated to tasty meal.

Look all around you for new cooking ideas. With a little creative cooking, your summer dining can a little spice to your life.


Grilled Island Kebabs with Sugar & Spice Rub
serves 4 - 5 as a main course or 8 - 10 as an appetizer

sugar and spice rub -
1/4 cup brown sugar
1 1/2 teaspoons seasoned salt
1/4 teaspoons pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon

20 chicken tenders, about 1 1/2 pounds
40 pineapple chunks
20 bamboo skewers
1/4 cup mango chutney such as Major Grey's Mango Chutney

Heat a grill to medium high heat.

In a small bowl, combine the rub ingredients. Place the chicken tenders in a large resealable bag and add the rub. Shake to coat the chicken thoroughly. Set aside while the grill heats up, about 15 - 20 minutes.

Remove the chicken from the bag and thread onto the skewers. Place one pineapple chunk on either end of the kebab with the chicken in the middle. Grill for about 6 - 8 minutes turning frequently so the rub does not burn. During the last couple minutes of grilling, brush the kebabs with the chutney.

Remove from grill and serve.

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