Tropical Chicken On Sugarcane Skewers With Peanut-Plantain Dipping Sauce

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Martha Stewart


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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

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