Grilled Fruit Kebabs With Balsamic Drizzle

Threading fruit onto skewers creates a fun-looking dessert for kids and adults alike. A balsamic-honey glaze adds sweet tartness.
Grilled Fruit Kebabs With Balsamic Drizzle
8 (9- to 12-inch) skewers
2 cups pineapple chunks
2 cups watermelon chunks
2 bananas (peeled, cut into large chunks)
1 (16-ounce) package strawberries (stems discarded)
2 tablespoons balsamic vinegar
2 teaspoons honey
1 tablespoon canola oil
If using wooden skewers, make sure to soak them in water for at least 30 minutes. Prepare a grill to medium-high heat. Prepare the fruit by chopping 2 cups pineapple and 2 cups watermelon. Peel and thickly slice bananas and remove stems from strawberries. Thread fruit onto the 8 skewers, aiming for 2 pieces of each fruit per skewer: strawberry, pineapple, watermelon, banana, strawberry, pineapple, watermelon and banana. Place onto a platter or a baking sheet. In a small bowl, add vinegar, honey and oil. Whisk together with a fork. Use a basting brush to glaze fruit with about half the balsamic mixture. Add fruit kabobs to the grill. Turning a couple times while cooking and basting with remaining balsamic mixture, until fruit is caramelized about 8 to 10 minutes. Remove from grill and serve. Serves 4
Cooking Tips:

  • Cutting the fruit into thick pieces to wedge onto the skewers helps ensure they stay put during the grilling process.
  • Keep it healthy: Consider a twist on the fruit salad by grilling large slices of fruit like watermelon, pineapple, peaches, pears, mangos and more. Chop and toss with a bit of olive oil and lime juice for a fruit salad.
  • It’s easier to buy containers of already chopped fruit like watermelon and pineapple in a pinch; however, sometimes it’s cheaper to buy an entire pineapple or a halved watermelon and chop it yourself.
Recipes: Chef Aaron McCargo Jr.'s Crunchy Lemon-Herbed Chicken

Nutritional Analysis—Calories: 199; fat: 4.1g; sodium: 5.2mg; fiber: 5.3g; sugars: 29.9g; protein: 2.4g
From American Heart Association News

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