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.

MORE: The “Duh” Reason You’ve Been Making Shish Kebabs Wrong

Clinton Kelly Grilled Fruit Kebab

Grilled Fruit Kebabs

Ingredients

  • 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)

MORE: No More Wasted Summer Berries with this Seasonal Boozy Berry Trifle

Directions

  • 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
CK-siderbar-KEEPINTOUCH.jpg
CK-siderbar-SIGNUPnew6.jpg
CK-siderbar-FINDMORE.jpg
BookforSidebar.jpg
VERTICALBOXESFOOD.jpg
VERTICALBOXESDIY.jpg
VERTICALBOXESFASHION.jpg
CK-siderbar-INSTAGRAM.jpg

#fbf to 1994 (ish) with my buds, @richardwiese and @wendirogerstv Bought that sport coat on sale for about 20 bucks because that’s all I had in the bank. Was 10% wool and 90% “other.” Got caught in the rain with it and smelled like wet dog ass all night.

Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

CK-siderbar-SHOP.jpg
SHOPimage.jpg
around the web