Close
Ingredients
| apple jelly: 1/2 cup |
| lemon juice: 1 tsp |
| ground cinnamon: 1/8 tsp |
| canned pineapples: 9 oz |
| strawberries (halved): 2 cups |
| nectarines: 1 |
| pound cake: 10 oz |
| kiwi fruit - Chinese gooseberries: 8 |
Happy fruit kabobs
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
8 serving(s)
Tags
1. Soak wooden skewers in water for 1 hour. In grill with cover, have an adult arrange preheated coals around drip pan for indirect grilling.
2. For sauce, combine apple jelly, lemon juice, and cinnamon in a saucepan. Cook over low heat, stirring occasionally, until smooth and bubbly. Remove from heat; set aside.
3. Cut pineapple into 1-1/2-inch pieces. Thread pineapple, strawberries, nectarine wedges, and cake cubes alternately onto skewers, placing kiwi halves on each end. Leave a little space (about 1/4 inch) between each piece so heat can go all around. Transfer kabobs to a baking sheet or tray so you can carry them easily to the grill.
4. Place kabobs on grill rack over drip pan.
5. Cover grill. Grill kabobs 2 minutes. Carefully turn skewers over. Use oven mitts to protect hands.
6. Use a long-handled brush to slather some of the sauce over kabobs. Grill for 1 to 2 minutes more or until heated through. Turn. Brush with sauce. Remove kabobs from grill. Makes 8 servings