Cut the chicken breasts into bite-size chunks and place in a bowl with the grated lime rind and
juice, rum or sherry, sugar and cinnamon. Toss well, cover and leave to marinate for 1 hour.
Save the juices and thread the chicken on to four wooden skewers, alternating with the mango
Cook the skewers under a hot grill or barbecue for 8-10 minutes, turning occasionally and
basting with the reserved juices, until the chicken is tender and golden brown. Serve at once with
rice and salad.
Tip: The rum or sherry adds a lovely rich flavour, but it is optional so can be omitted if you
prefer to make the dish more economical.