Time 12m Number Of Ingredients 6 Steps:
Preheat the grill to high heat. Soak the skewers in water for 20 minutes, to prevent them from burning while grilling the skewers To make the fruit kabobs, thread two pieces each pineapple, strawberry and cantaloupe onto skewer. Repeat process to assemble as many skewers as you’d like to make. Spray with the coconut oil spray and brush maple syrup all over the skewers. Place the fruit skewers on the grill in a single layer. Grill for 2-3 minutes on each side, or until lightly browned and tender, about 10 minutes total. Serve immediately, dipped with vanilla yogurt, if desired.
Time 20m Yield 6 servings. Number Of Ingredients 7 Steps:
Thread fruit alternately onto metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat until fruit is heated through, about 6 minutes, turning often. Brush with honey or corn syrup during the last minute of grilling time.
Time 35m Yield 6 Number Of Ingredients 7 Steps:
Preheat an outdoor grill for medium heat and place a large sheet of foil onto the grate. Melt the margarine and honey together in a small saucepan over medium heat. Reduce heat to low and cook gently, stirring occasionally, until slightly thickened, about 5 minutes. Do not let the sauce boil. Thread a peach quarter, a plum quarter, a banana piece, and a strawberry onto each skewer. Place the skewers onto the foil on the preheated grill; spoon margarine-honey mixture over each skewer. Grill until the fruit is softened and the sauce has thickened and cooked onto the fruit, about 5 minutes. Flip the skewers, spoon more margarine-honey sauce over each, and grill for about 5 more minutes on the other side.
Time 45m Yield 8 skewers Number Of Ingredients 9 Steps:
Heat a grill pan over medium-high heat. For the kabobs: Thread 1 piece of red pepper, 1 piece of pineapple and 1 piece of red onion on a metal skewer. Repeat the process until you reach the end of the skewer. Continue with the remaining fruit, vegetables and skewers. Drizzle the grill pan with olive oil and grill the kabobs until all sides have char marks, 3 minutes on each side, 12 minutes total. For the honey-lime vinaigrette: Add the olive oil, honey, cumin, lime juice and cilantro to a small bowl and mix until combined. Drizzle the vinaigrette over the grilled kabobs.
Time 30m Yield 4 to 6 servings Number Of Ingredients 3 Steps:
Submerge skewers in water for 10 to 12 minutes. This will keep them from burning when grilled. Preheat a grill pan over medium heat. Thread fruit onto skewer, alternating types of fruit for a colorful presentation; fill the skewer no more than halfway. With a pastry brush, paint the fruit with a light coating of oil. Place skewers, a few at a time, in the hot grill pan. Turn occasionally until you have grill marks on all sides of the fruit. Serve with ice cream, if desired.
Time 20m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Pit or core fruit and cut as directed. Coat with a little lemon juice to prevent discoloration. Sprinkle with sugar and a light dusting of cinnamon, if desired. Cover and refrigerate until ready to grill. Use two metal or bamboo skewers per kabob. Place two skewers side by side (this will make kabobs easier to turn on the grill) and thread them with fruit and 2 marshmallows. Start with a nectarine third, rounded side out. Continue with the other fruits and marshmallows, ending with a peach third, rounded side out. Repeat with remaining skewers. Place on a grill over medium-hot coals for 2-3 minutes on each side, until the fruit is heated through and the marshmallows have toasted. (A metal spatula may help to scrape marshmallows from grill.) Serve with vanilla ice cream, if desired.
Time 1h Yield 6 serving(s) Number Of Ingredients 6 Steps:
Preheat an outdoor grill, or preheat a grill pan for 3 to 5 minutes over medium-high heat. Brush the grill rack or pan lightly with vegetable oil. Thread 4 assorted pieces of fruit onto each skewer. Grill the kebabs in batches, turning once, until lightly browned and slightly softened, about 5 minutes. Transfer to a platter and serve with the sweet syrup on the side and/or your choice of ice cream.
Number Of Ingredients 6 Steps:
Build a charcoal fire for direct grilling. Soak the bamboo skewers in a bowl of water and set aside. Combine the glaze ingredients in a medium bowl and mix well. Add the fruit and toss gently to coat with the glaze. Cover and refrigerate. Thread the fruit on the soaked skewers, alternating each fruit type. Place the skewers on the grill and cook directly over medium-high heat for 1 1/2 minutes on each side, or until browned and caramelized. Serve warm.
More about “grilled fruit kabobs recipes”
Time 30m Yield 8 Number Of Ingredients 15 Steps:
Heat grill to low, 325 degrees 350 degrees . Assemble kabobs, alternating different vegetables and pineapple on wooden skewers. Combine all ingredients for marinade in medium bowl and mix well. Brush marinade onto fruit and veggie kabobs. Line grill with Reynolds Wrap® Aluminum Foil. Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness. Transfer kabobs to plate to cool before serving.
