Mango Barbacoa Sauce Recipe: Place 1 small handful of finely chop 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 hot 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 tablespoons 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 a splash of cider vinegar.
Add a generous squeeze of lime juice.
Simmer slowly over low heat, till the sauce becomes a barbecue glaze.
The sauce should be a medium thick fruit glaze consistency.
Taste the sauce. The sauce should not be overly sweet. Add vinegar to make the sauce more tart in flavor if necessary.
Georgia BBQ Sauce Recipe: Place about 1/3 of a cup of brown sugar into sauce pot.
Add 2 cups of water.
Add 1/4 cup of ground guajillo chile powder.
Add 2 teaspoons of cayenne pepper.
Add 2 tablespoons of paprika.
Add sea salt and black pepper.
Add 1/4 cup of tomato puree.
Add a generous splash of cider vinegar.
Add a small splash of white vinegar.
Add 1/2 tablespoon of dry mustard.
Add 1/2 tablespoon of onion powder.
Add 1/2 tablespoon of garlic powder.
Add a 4 or 5 drops of organic red food coloring.
Place the sauce over medium low heat.
Simmer the sauce till the flavors meld. (Wait till the sauce cooks for 30 minutes before tasting or the flavors will not taste right.) The sauce should be mildly spicy, tangy and not sweet. Adjust the flavor with vinegar or brown sugar. The BBQ sauce should have a dark red brown color. The sauce should be reduced slowly to a medium thin consistency.
Spicy Mango Barbacoa Recipe: Mix equal amounts of the mango barbacoa sauce and the Georgia BBQ sauce together in a bowl. Use a one to one ratio when blending the two sauces.
Recipe and Presentation: Make three long bamboo skewer kabobs with, green bell pepper pieces, onion pieces, red bell pepper pieces, fresh pineapple pieces and chicken pieces. Make 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 inch square.
Brush the kabobs with the spicy mango BBQ sauce.
Broil or char grill the kabobs.
Brush the kabobs with the BBQ sauce occasionally and turn the kabobs to cook all sides.
Cut a 2 inch thick piece of pineapple.
Slightly hallow the middle of the pineapple slice to form a small bowl. Make sure to leave enough of a border on the pineapple slice so the kabob skewers can be mounted in the pineapple fruit.
Set some peach chutney in the pineapple bowl. (The Peach Chutney recipe was posted in my recipe blog on 11/21/2010 in the Jamaican Curry Chicken with Peach Chutney and Masala Khakhara recipe.) Or use a chutney of your choice.
Place the thick pineapple slice on a plate.
Brush the kabobs one last time with the BBQ sauce, so that 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 on the lime bottom slice.
Set a small piece of parsley floret on top of the lime.
This is a towering presentation of these kabobs. The spicy mango BBQ sauce mixture is spicy mango hot! BBQ sauce is nice on the skewered pineapple and chicken. The peach chutney is meant to go with the refreshing fresh pineapple slice too. Chutney and pineapple are a very nice combination. Squeeze the lime slice over the kabobs for a tropical flavor enhancement. This recipe and presentation is awesome and you will receive compliments from guests! Ya Mon! ... Shawna
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