Ingredients:
· 1 medium sweet potato, peeled and cut into pieces
· 1 cup sherry vinegar
· ½ cup plus 1 tbsp honey
· 2 tbsp canola oil
· 1 lb boneless, skinless chicken breast cut into pieces
· 4 ripe mangoes, cut into pieces
· ½ small sweet onion, cut into pieces
· ½ cup chopped pecans
· ½ tsp ground cumin
· ½ tsp pie spice
Directions:
Heat a grill pan over medium high heat. Soak skewers in water.
In a large saucepan with a steamer basket, bring 1 inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked, but still slightly firm, approx. 10-12 minutes. Remove from heat and let cool slightly.
Simmer the vinegar, ½ cup honey, 1tbsp oil, 2 tsp salt and ½ tsp pepper in a saucepan. Simmer over medium heat until reduce to 2/3 cup, 13 to 15 minutes.
Meanwhile, thread the chicken, onion, sweet potato and mango onto the skewers.
Reserve half of the glaze. Brush the skewers with the remaining half of the glaze. Thoroughly oil the grill pan. Place the skewers on the grill pan and cook 4-5 minutes. Turn and continue to cook until done.
Toss the pecans in a small bowl with with remaining 1 tbsp honey and 1 tbsp oil, cumin, pie spice, ½ tsp salt and a pinch of pepper. Toast in a small fry pan until bubbling, 3-5 minutes, careful not to burn.
Remove chicken skewers to a platter, glaze and sprinkle with nuts.