Mixed Grill with Tropical Fruit and Hoison Glaze

Serves 6 to 8

Glaze:
1/3 c Hoison Sauce
1T Tomato paste
3T Sherry vinegar
2 Cloves garlic
1 small Shallot
¼ c Fresh mango or papaya
1/8 t Cayenne pepper
2T Sesame oil
½ t Fresh cracked black pepper
¼ t Salt

#1 Place all ingredients in a blender and puree till smooth.

4 Bone in Chicken breasts
4-6 oz Portions of Mahi Mahi
1 Mango, peeled and quartered
1 Papaya, peeled and quartered
1 Pineapple, peeled and sliced
1 Red onion cut in half
Salt and pepper to taste

#2 Season all fruit and meats with a light coating of salt and pepper.
#3 Start by grilling chicken over a moderate grill heat, cook for approximately 15 minutes then add the fish and red onion to the grill. After 2 minutes turn everything and start brushing with Hoison glaze. Continue basting through the rest of the cooking time approximately 6 more minutes for the fish and 8 to 10 minutes for the chicken and onion, remove from grill and set aside.
#4 Brush the fruit with the glaze and place onto the grill, cook for approximately 2 minutes per side then remove from grill and serve with the rest of the mixed grill.