This is a fun dessert to serve to company in the summer, and a great way to use the grill.
Be careful not to splash any water into the chocolate in the top of the double boiler or the chocolate will seize and become unusable.
For the kebabs
- 2 mangos, peeled and cut in1 inch pieces
- 2 peaches, cut in wedges
- 1 Cup cherries, pitted
- 1/2 fresh pineapple, cut in 1 inch chunks
- 2 bananas, peeled and cut in 1 inch chunks
For the chocolate
- 1 Cup dark chocolate (at least 70% cacao), cut into small pieces
Calories Per Serving468
Folate equivalent (total)114µg29%
Start by preparing the fruit, for the strawberries remove the stalk and cut in half if they are big.
For the kiwis, peel with either a potato peeler or a small sharp knife. Cut off the top and bottom of the kiwi and cut into 4 pieces.
For the banana, peel the bananas and cut into chunks. If you are preparing the banana beforehand you will need to drizzle it with lemon juice or it will go brown.
For the mango, stand the mango so the pointed end is facing away from you and the cheeks either side. Slice using a small sharp knife downwards to remove the mango cheeks either side of the stone. Score along the length of the cheek with the tip of the knife. Turn 90 degrees and score along again to make a crisscross pattern. The squares should be bite size. Gently push out the flesh, slice off the cubes and throw away the skin.
Thread the fruit onto wooden kebab skewers, alternating the fruit.
To make the chocolate sauce, break the chocolate and put it in a heatproof bowl. Sit the bowl over a pan of barely simmering water, making sure the base of the bowl doesn't touch the water.
Allow the chocolate to melt slowly, stirring occasionally. The melted chocolate should be smooth and glossy.
Heat all the remaining ingredients in a small saucepan until evenly combined. Do not let the cream boil. Remove from the heat and stir through the melted chocolate. Stir until well combined and the sauce is smooth and glossy.
Pour the chocolate sauce into a small bowl and serve as a dipping sauce for the kebabs.
To grill, heat the grill to 400 degrees and get all your fruit skewered.
Brush with olive oil and grill for about 10 minutes, flipping half way through.
In the meantime, combine the vinaigrette ingredients in a bowl and mix well to combine (you can do this step the day before if you're trying to save time).
Remove the grilled fruit skewers from the grill, drizzle with the chili lime vinaigrette, and serve.
You can also remove all the fruit from the skewers and place in a bowl to make a fruit salad. Just drizzle the vinaigrette over the fruit after placing it in the bowl.
Grilled Fruit Kabobs
There are so many fruits right in counter fruit bowl that can go on the grill like pineapple, pears, nectarines, bananas and mangoes.
Even grapefruit is delicious grilled!
Grilled fruit kebabs are easy to make, caramelize beautifully and taste delicious drizzled with balsamic glaze and a sprinkle of fresh mint.
Grilling draws out the sweet flavor of the fruit and the balsamic glaze adds a tang. With the mint there is no need for any added sugar.
My son suggested we top the fruit kabobs with a drizzle of chocolate and maybe next time add angel food cake cubes to the skewers.
Pair these sweet grilled fruits kabobs with my Fall Off The Bone Baby Back Ribs or Beer Can Chicken for a complete meal.
Key Lime Yogurt Dip
Grilled fruit kabobs taste divine when dipped in this sweet, yet tangy key lime yogurt dip. Here’s what you need:
- A cup or so of key lime yogurt. I used Greek yogurt but you could use any kind you have in your fridge.
- Some marshmallow fluff. Yes, that’s right! This makes the dip so creamy and delicious!
- A couple ounces of cream cheese, softened. To make it easier to mix together, allow your cream cheese to come to room temperature before whipping.
- You’ll also need key lime juice, or regular lime juice. You can use fresh squeezed lime juice or from the bottle, either one works great!
- A tablespoon or more of coconut flakes.
Mix all these ingredients together and it makes the very best fruit dip! Slightly sweet, rich and creamy, this dip enhances the flavors of the warm, grilled fruit. You will love this stuff! You could also try this Easy Cream Cheese Fruit Dip too.
- Any fruit that can be skewered will work for this recipe. I lean towards tropical fruit as I personally enjoy the flavor more. You will need a total of 5 cups.
- Fruit should be cut in large enough pieces that it can be easily skewered about 1-2" minimum.
- Brush the fruit skewers and the grill with olive oil to prevent the kebabs from sticking.
- Serve the grilled fruit over gelato or frozen yogurt for a summery treat.
- Serve with fresh homemade lemon curd for something extra special.
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How to make dessert kabobs
- Wash strawberries. Wash and dry the strawberries. Then slice the tops off.
- Assemble. Poke the strawberry, marshmallow and brownie bite through your skewer. Place on a plate or wax paper.
- Drizzle. Add a drizzle of warm fudge sauce or melted chocolate over each kabob.
Grilled Fruit and Vegetable Kabobs
5.00 stars (1 reviews)
Cook Time: 25 minutes
These fresh grilled fruit and veggie kabobs are a great healthy dinner your family will love. Plus, using aluminum foil prevents these kabobs from sticking to the grill, and makes clean-up a breeze.
2 small yellow squash, halved lengthwise and cut into 1/4 inch slices
2 small zucchini, halved lengthwise and cut in 1/4 inch slices
1/2 medium red onion, diced in 1/2 pieces
1 medium red bell pepper, diced in 1/2 inch pieces
1 cup sliced fresh pineapple, diced in 1/2 inch pieces
1 cup cherry tomatoes
8 wooden skewers, soak skewers in water for 30 mins before assembly
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon lemon zest
1 clove garlic, minced fine
3 tablespoons chopped flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon pepper
HEAT grill to low, 325°-350°.
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 over aluminum foil, close grill lid and grill for 20–25 minutes, or until veggies are desired doneness.
TRANSFER kabobs to a plate to cool before serving.
Aluminum foil stops kabobs from sticking to the grill, or fruits and veggies from falling off kabobs.
Grilled Fruit Kebabs With Brown Sugar Caramel Sauce
I love my kitchen gadgets, and the Hamilton Beach Indoor Searing Grill is received as a Hamilton Beach ambassador didn&rsquot disappoint. It made these grilled fruit kebabs and so much more. I received this grill for review but was not otherwise compensated for sharing my honest opinions.
While summer is coming, I wore my winter coat in Chicago last week still. Yes, we&rsquore hardy, and I sometimes grill during the winter, but I don&rsquot do it as often as I&rsquod like. And I can&rsquot convince my husband to do it more often. This super easy to use (and clean!) Hamilton Beach Indoor Searing Grill makes grilling year round easy, whether it&rsquos too cold or too hot to grill outside.
I&rsquove used this to make my favorite kefta kebabs more than once, and this grill fits plenty to feed my family of four with some leftovers. I&rsquove even made fantastic steaks on the grill. It sears to lock in flavor, then turn down the temperature to finish grilling, and wow! My other favorite springtime grill option has been asparagus that I top with a balsamic glaze I reduce on the stove while the asparagus cooks to perfection.
These grilled fruit kebabs, however? They scream summer, and I love the variety of ways we enjoy them. The fruit grilled with just a quick brush of melted butter tastes amazing. The natural sugar in the fruit intensifies and becomes sweeter. My daughter loves eating the fruit straight off the skewers once it cools.
My son and I, however, love adding the brown sugar caramel sauce to these grilled fruit kebabs for a richer dessert. The sauce takes just a few quick minutes to cook on the stove while you grill the peaches, plums, and pineapple. Simply dip a piece lightly into the caramel sauce and enjoy as your eyes glaze over in happiness.
Of course, no summer is complete without ice cream sundaes. These grilled fruit kebabs turned into a sundae may be my favorite dessert right now. French vanilla ice cream topped with plenty of fruit and the brown sugar caramel drizzled over it? I can&rsquot even begin to tell you how amazing this combination tastes.
Best of all, because these grilled fruit kebabs taste best at room temperature, make them ahead of time when you have guests coming over to minimize the time spent cooking. You&rsquore welcome.
The Hamilton Beach Indoor Searing Grill makes cleanup a snap, too. The grates can go in the dishwasher, and they detach and reattach to the grill almost without thought. The drip pan pulls out for simple, no mess cleaning, too. My husband loves this, since he has the job of cleaning to complement my cooking.
How to Make Grilled Fruit Kebabs
Choose fruit that is almost fully ripe but a day or two before fully ripe. You want them firm when you grill, and the sweetness intensifies as they cook. I love the peach, plum, and pineapple combo I chose for this, but pick your favorite fruit.
Soak wooden skewers for a half hour before grilling.
Cut the fruit into chunks that are as evenly sized as possible. If they aren&rsquot the same size on the skewer, they won&rsquot touch the grill and get those gorgeous marks. I chose to alternate my fruit on skewers to make it pretty, but you may wish to skewer the same fruit together to help ensure the size matches better.
Turn Hamilton Beach Indoor Searing Grill to 375 degrees. Melt butter, and use a pastry brush to gently coat the fruit on each skewer. Place on the grill, and let cook for 5-7 minutes then flip and repeat.
Remove from the grill and let cool, then serve.
Make Brown Sugar Caramel Sauce While Grilled Fruit Kebabs Cook
Over medium low heat, add butter, brown sugar, and honey to a heavy saucepan. Stir periodically as butter melts. Let come to a boil, and let cook for two minutes. Remove from heat and stir in the cream until smooth.
Stir in lemon juice and serve immediately with grilled fruit kebabs. Store any extra in a tightly sealed container in the fridge for up to two weeks.
Want your own Hamilton Beach Indoor Searing Grill? I&rsquom giving one away!
Yes, you read that right. One lucky reader will win one of these fantastic gadgets. Enter below for a chance to make these grilled fruit kebabs yourself!