Grilled Fruit Kebabs

Guess what? Meat isn’t the only thing you can throw on the grill. Fruit tastes great when it’s lightly seared—it brings out the sweetness and makes ripe produce even more gooey and delicious. Try this fruit-y take on a kebab with a scrumptious balsamic glaze as a side at your next meal or add a scoop of vanilla ice cream for a part sweet, part savory summer dessert.

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Clinton Kelly Grilled Fruit Kebab

Grilled Fruit Kebabs


  • 1/3 cup balsamic vinegar
  • 1 stick unsalted butter, cubed, at room temperature
  • 2 tablespoons honey
  • 2 tablespoons chopped basil (optional)
  • 1/2 teaspoon fine sea salt
  • 1 ripe pineapple, peeled and cut into slices
  • 2 ripe mangos, cut into large slices
  • Metal or wooden skewers (soak wooden skewers in water beforehand to prevent burning)

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  • Turn on grill.
  • For glaze: In a small saucepan over high heat, boil vinegar until it reduces by half (about 5 minutes). Remove from heat, then add butter, honey, basil and salt and whisk until smooth and blended.
  • For skewers: Thread pineapple and mango onto skewers and brush with balsamic glaze. When fire is medium hot (you can hold your hand above it for a for seconds), grill fruit, turning a few times, until browned and slightly softened, about 10 minutes.
  • Serve drizzled with any remaining balsamic glaze.
Grilled Fruit Kebabs

Coyote urine. It’s the reason my hydrangeas actually bloomed this year. (Deer repellent.) And after her thorough sweep of the gardens for chipmunks, it’s what Mary smells like right now. #bathtime Happy Saturday!

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