Grilled Chicken & Sweet Potato on Sugar Cane Skewers



  • 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


In a medium saucepan, combine rum, allspice, pineapple juice, orange juice, peppers, brown sugar, lemon juice, and peanut oil. Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1 1/4 cups, 25 to 35 minutes. Remove from heat and cool. (The marinade may be kept, tightly covered, in the refrigerator for 1 day.) Place half of this marinade in the bowl of a food processor. Divide remaining marinade between 2 nonreactive baking dishes; set aside.

Arrange 1 piece of chicken on a skewer with 2 pieces of fruit, with the exception of the plantain. Alternate papaya, mango, pineapple, and avocado with chicken on skewers, until all ingredients are used. Transfer skewers to the prepared baking dishes, turning to coat. Cover with plastic wrap, and refrigerate for 30 minutes.

Heat a grill pan on the stove over medium heat, or prepare an outdoor grill. Meanwhile, add plantain to marinade in the food processor. Process until smooth. Transfer to a serving bowl, and set aside.

Remove skewers from marinade, and place on heated grill, in batches if necessary. Baste with remaining marinade during first half of the cooking process. Cook until chicken is cooked through, 5 to 7 minutes per side. Serve on a platter with the reserved sauce.