Grilled Pineapple-Peach Kabobs

Article courtesy of
Woodall's Cooking on the Road with Celebrity Chef’s

(Makes 4 servings)
Grilled Pineapple-Peach Kabobs

This basting sauce gives a wonderful caramel edge with a hint of spiceness to these grilled fruit kabobs. Feel free to experiment with other fruits

Ingredients:

8 skewers
Four ¾-inch thick slices fresh pineapple, each cut into 6 wedges, excess juice reserved
2 large ripe, but firm, peaches, pitted and cut into 8 wedges
8 large strawberries, cut into quarters
4 tablespoons butter
1 teaspoon minced, seeded jalapeño chile
1/8 teaspoon ground black pepper
3 tablespoons brown sugar
2 tablespoons lime juice

Preparation:
Soak the bamboo skewers in cold water for 1 hour before using. This is to keep them from catching fire when placed over the hot fire

Heat the grill to medium-high

Alternately thread three pieces pineapple, 2 pieces or peach, and 2 pieces of strawberry onto each skewer

Melt the butter in a small saucepan, add the jalapeño and black pepper and simmer for 2 minutes. Brush the mixture on the fruit. Mix the remaining half butter with the brown sugar, lime juice and 1 to 2 tablespoons of the reserved pineapple juice until the sugar is dissolved.

Grill the fruit kabobs for 3 to 4 minutes, turning occasionally to evenly roast. Baste with the butter and brown sugar mixture and cook for additional 2 minutes. Remove from the grill, baste with any remaining butter mixture and serve warm.