Mixing an American style barbecue sauce with a Mango Barbacoa Sauce yields a Spicy Mango Barbacoa Sauce. The result is a barbecue sauce flavor that appeals to nearly everybody.
A high percentage of restaurants rely on Cattlemen's BBQ Sauce. The problem is so many restaurants use Cattlemen's, that customers notice that the barbecue sauce tastes the same from one place to the next. Many restaurant chefs doctor up Cattlemen's BBQ Sauce in an effort to give the sauce a signature touch, but the overbearing flavor of the manufactured barbecue sauce is easy to taste. For example, adding chopped mango and peppers to a bottled BBQ sauce product only results in a manufactured barbecue sauce flavor with extra stuff that can barely be tasted.
Mixing a homemade barbecue sauce with a homemade Mango Barbacoa Sauce results in a true marriage of good flavors. This is because the ingredients are known and adjustments can be made. A Georgia style BBQ Sauce mixed with a Mango Barbacoa yields a comfortably spicy tropical barbecue sauce flavor that is hard to beat!
Vertical kabob presentations are popular at tropical Caribbean resorts. Exiting presentations are what tropical resort customers expect. The food should be part of the vacation memories that last a lifetime!
Mango Barbacoa Sauce:
Follow the link to the recipe in this website.
• Mango Barbacoa Sauce
Georgia BBQ Sauce:
Spicy Mango Barbacoa Sauce:
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 enough for today's kabob recipe.
Spicy Mango Barbacoa Chicken & Pineapple Kabobs:
This recipe yields 3 kabobs. (This is 1 large portion that can be shared by 2 guests. As far as BBQ is concerned, go big or go home!)
Be sure to cut all of the kabob ingredients the same size so the kabobs cook evenly. The best size for this kabob's pieces is.
Step 1: Soak 3 long bamboo skewers (12" to 14") in water.
Step 2: Cut these vegetables into 3/4" to 1" square shapes:
- 6 pieces of green bell pepper
- 6 pieces of onion
- 6 pieces of red bell pepper
Step 3: Cut 6 pieces of fresh pineapple into 3/4" to 1" cube shapes.
Cut 12 pieces of chicken into 3/4" to 1" cube shapes. (Each chicken piece should weigh 1 1/2 to 2 ounces.)
Step 4: Assemble 3 kabobs with equal amounts of the vegetables, fruit and chicken.
Step 5: Lightly brush the kabobs with vegetable oil.
Season with sea salt and black pepper to taste.
Step 6: Heat a chargrill (or broiler) to a medium temperature.
Grill the kabobs till the chicken halfway cooked.
Step 7: Brush the kabobs with the Spicy Mango Barbacoa Sauce.
Continue grilling the kabobs and turn them frequently, so the Spicy Mango BBQ sauce caramelizes evenly.
Brush the kabobs with the BBQ sauce occasionally till the chicken is fully cooked.
Keep the kabobs warm over a low temperature spot on the grill (or keep them warm on a stove top).
The center of the thick pineapple base can be hollowed, so it can be filled with chutney. Mango Chutney tastes good with spicy BBQ!
Step 1: Cut a 2 1/2" to 3" thick slice of pineapple.
Cut a lime in half
Step 2: Place the thick pineapple slice on a plate.
Brush the kabobs one last time with the BBQ sauce.
Push the dull end of each kabob skewer into the thick pineapple, so they are evenly spaced and the kabobs stand upright. The pointed ends of the skewers should be at the top.
Step 3: Spear the pointed ends of the kabob skewers through the lime rind, so all 3 kabobs are locked in place.
Place a small piece of parsley sprig on top of the lime.
A towering way to present Spicy Mango Barbacoa Chicken & Pineapple Kabobs!