You’ve probably seen fun rainbow fruit kabobs all over Instagram. But have you seen grilled fruit kabobs?
When you grill fruit, the natural sugars in the fruit caramelize over the heat and bring out the sweet flavor of the fruit! I find that in the summer, the most popular dessert tend to be fresh fruits. So when I’m invited to a barbecue, I love taking skewered fruit on a wooden stick. When everyone is done with grilling the main meal, I slap some skewers on the grill for the sweet taste of grilled fruit to cap off the meal.
Most people are skeptical. Why would you grill fruit?! It sounds weird, right? But once you try it, you’ll realize it’s actually a sweet and healthy dessert that actually tastes great! And the great part is that it only takes a couple minutes on the grill and you’re donezo! Serve it with some yogurt or a scoop of ice cream, and all that skepticism from your grilling audience will vanish. I promise.
For my grilled fruit kabobs, I used strawberries, cantaloupe, pineapples and bananas.
You can pretty much use any fruits you like or any in season. Switch it up and test out how different fruits work together. I love also using apples, mangoes, peaches, watermelon and pears. This is more of an idea than a recipe, so have fun with it!
I drizzle them with maple syrup and spray some coconut oil on them before placing on the grill. But you don’t even need to do that. There’s plenty for sugar and flavor naturally!
This grilled fruit kabobs recipe is a healthy way to switch up eating fruit for your kids. And I’ve found my kids will pretty much eat anything on a stick. So this was a homerun for them. If you’re looking for a new way to serve fruit this summer, these grilled fruit kabobs are it! No utensils needed. Just your favorite fruit, some skewers and a grill. Easy to make and even easier to clean up!
Tips For Making Grilled Fruit Kabobs
- If you’re using wooden or bamboo skewers, check for splinters on the skewers. If you see any, you can remove them by rolling two of them together in your hands or rubbing them over each other, as if you are sharpening a knife.
- To avoid burning the wooden or bamboo skewers, make sure to soak them in water for at least 20 minutes. This keeps them moist and typically reduces the chance of them burning on the grill.
- Large chunks of fruit work best for grilling. But you can also skewer smaller fruits like grapes and blueberries. Just be sure to secure them well so they don’t fall through the grill grates.
- Before grilling, make sure the cooking grates are clean. You don’t want that your fruit to taste like hot dogs. Unless you’re into that sort of thing, and in that case, go you!
More desserts with fruit
- Watermelon Pizza
- Fruit Pizza
- Watermelon Cucumber Salad
- Summer Fruit Salad
- Cream Cheese Fruit Dip
- Watermelon Blueberry Salad
If you make this healthy-ish feelgood Grilled Fruit Kabobs recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
- 1 cup Pineapple chunks cut into 1” pieces
- 1 Banana cut 1" pieces
- 1 cup Cantaloupe chunks cut into 1” pieces
- 1 cup Strawberries stems removed
- Coconut oil spray
- 1 tablespoon Maple syrup for drizzling
- Vanilla yogurt for dipping (optional)
- 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 banana, pineapple, strawberry and cantaloupe onto skewer. Repeat process to assemble as many skewers as you’d like to make.
- Drizzle with olive oil and maple syrup.
- Grill on preheated grill for about 10 minutes, turning occasionally until the fruit softens and chars.
- Enjoy immediately, and dip in yogurt, if desired.
- If you have any leftovers, I would recommend chopping them up to make salsa and use within 24 hours. But this recipe is best served immediately.
- The nutrition information may vary depending on what fruits you use and whether you decide to omit the maple syrup and coconut oil.