These kebabs have a rich, sunshine Caribbean flavour and the marinade keeps them moist without the need for oil.
1 1/4 pound boneless chicken breasts, skinned
finely grated rind of 1 lime
2 tbsp lime juice
1 tbsp rum or sherry
1 tbsp light dark brown sugar
1 tsp ground cinnamon
2 mangoes, peeled and cubed
rice and salad, to serve
1. Cut the chicken into bite-sized chunks and place in a bowl with the lime rind and juice, rum, sugar and cinnamon. Toss well, cover and leave to stand for 1 hour.
2. Save the juices and thread the chicken on to four wooden skewers, alternating with the mango cubes.
3. Cook the skewers under a hot grill or barbecue for 8-10 minutes, turning occasionally and basting with the juices, until the chicken is tender and golden brown. Serve at once with rice and salad.
The rum or sherry adds a lovely rich flavour, but it is optional so can be omitted if you prefer to make the dish more economical.