A spicy version of Mango Barbacoa!
Vertical kabob presentations are popular at tropical caribbean resorts. Exiting presentations are part of the tropical resort chef game plan and customers like food that creates vacation memories that last a lifetime.
Mixing a mildly spicy standard barbecue sauce with a spicy mango barbacoa sauce is often done by Floribbean and caribbean chefs. The result is a nice combination of classic barbecue sauce flavors that appeal to nearly everybody.
Mango Barbacoa Sauce Recipe:
Place 1 small handful of finely chopped onion into a sauce pot.
Add 2 chopped green onions.
Add 4 cloves of minced garlic.
Add 1 small handful of finely chopped green bell pepper.
Add 1 small handful of finely chopped red bell pepper.
Add 1 minced scotch bonnet pepper or 1 minced habanero pepper.
Add 1 chopped jalapeno.
Add 1/2 tablespoon of minced ginger.
Add 3 pinches of cayenne pepper.
Add 2 pinches of turmeric.
Add sea salt and black pepper.
Add 1 tablespoon of brown sugar.
Add 2 tablespoons of white sugar.
Add 1 handful of very finely chopped peeled ripe mango.
Add 1 1/2 cups of water.
Add 1 ounce of cider vinegar.
Add 1 generous squeeze of lime juice.
Place the sauce pot over low heat.
Slowly simmer and reduce, till the sauce becomes a medium barbecue glaze consistency.
Taste the sauce. The sauce should not be overly sweet. Add vinegar to make the sauce more tart in sweet and sour flavor balance, only if necessary.
Georgia BBQ Sauce Recipe:
Spicy Mango Barbacoa Recipe:
Mix equal amounts of the mango barbacoa sauce and the Georgia BBQ sauce together in a bowl.
About 1 1/2 cups of sauce is good for this recipe.
Spicy Mango Barbacoa Chicken and Pineapple Kabobs:
Make three 12" to 14" long bamboo skewer kabobs with:
- green bell pepper pieces
- onion pieces
- red bell pepper pieces
- fresh pineapple pieces
- chicken pieces
Note: Be sure to cut all of the the kabob ingredients the same size so the kabobs cook evenly. The best size for this kabob's pieces is 3/4" to 1" square or cube shapes.
Lightly brush the kabobs with vegetable oil.
Season with sea salt and black pepper.
Broil or char grill the kabobs over a medium flame.
Grill till the kabob meat becomes halfway cooked.
Brush the kabobs with the spicy mango BBQ sauce.
Keep on grilling the kabobs, but turn the kababos frequently, to the BBQ sauce does not become caramelized or black.
Brush the kabobs with the BBQ sauce occasionally and turn the kabobs, till the chicken becomes fully cooked.
Keep the kabobs warm over a warm spot on the grill or on a stove top.
Cut a 2" to 3" thick slice of pineapple.
Hallow the middle of the pineapple slice to form a small bowl. Make sure to leave a wide border on the pineapple slice, so the kabob skewers can be mounted in the pineapple fruit.
Place some Peach Chutney or Mango Chutney in the pineapple bowl.
Note: Here are the chutney recipe links: Mango Chutney - Peach Chutney
Place the thick pineapple slice on a plate.
Brush the kabobs one last time with the BBQ sauce, so they are well glazed.
Push the dull end of each kabob skewer into the thick pineapple slice's border, so that the kabobs stand upright. The pointed ends of the skewers should be at the top.
Cut the bottom of a lime into a thick slice.
Spear the pointed ends of the kabob skewers into the lime rind.
Place a small piece of parsley floret on top of the lime.
Garnish the plate with french fries or a garnish of your choice.
This is a towering eye impressive way to present Spicy Mango Barbacoa Chicken and Pineapple Kabobs. The spicy mango BBQ sauce mixture is spicy! The chutney and pineapple give relief to the spicy heat. Squeeze the lime bottom slice over the kabobs for tropical flavor enhancement.
This recipe and presentation is awesome and you will receive compliments from guests! Yah Mon! ... Shawna