Ingredients Weight Measure
TABASCO® brand Habanero Sauce 1/4 cup
Oranges, juice and zest of 4 ea.
Honey 1/4 cup
Thyme, dried 1 Tbsp.
Ginger, powdered 3 Tbsp.
Garlic cloves, minced 12 ea.
Dark rum 1/2 cup
Soy sauce 1/2 cup
Cumin, ground 4 tsp.
Allspice, ground 2 tsp.
Black pepper, freshly ground 2 tsp.


Ingredients Weight Measure
Chicken breasts 4-1/2 lbs.
Chiles, poblano or anaheim 4-5 ea.
Pineapple, peeled and cored 1 ea.
Skewers 24 ea.

Coconut-Ginger Jasmine Rice

Ingredients Weight Measure
Yellow onion, finely chopped 1/2 ea.
Ginger, fresh, minced 2 Tbsp.
Toasted sesame oil 2 tsp.
Coconut milk 14 oz.
Water 3/4 cup
Salt 2 tsp.
Jasmine rice 2 cups


  1. Combine all ingredients for the Marinade and set aside.
  2. For the Kebabs, cut chicken into 1/2-oz. pieces (approximately 3/4" to 1" cubes); then toss with marinade and refrigerate until ready to skewer.
  3. Cut chiles and pineapple into 1" chunks.
  4. Skewer chicken, chiles and pineapple alternately, placing approximately 6 chicken cubes on each skewer.
  5. Grill kebabs about 6-7 minutes; then turn and cook another 6-7 minutes on other side, until chicken is tender but not dried out.
  6. For the Coconut-Ginger Jasmine Rice, sweat onions and ginger in sesame oil until onions are tender. Add coconut milk, water and salt. Bring to boil.
  7. Add jasmine rice. Return to boil. Reduce heat and simmer, covered, over very low heat until rice is tender, approximately 10-15 minutes.
  8. Serve Kebabs over the Coconut-Ginger Jasmine Rice.

Yield: 12 servings