TROPICAL FRUIT KEBABS
Steps:
- 1. Soak eight 8-inch bamboo skewers in water for 30 minutes. Heat a grill to medium low.
- 2. Place butter in a small skillet. Split vanilla bean and scrape seeds onto butter and mash with back a spoon. Add scraped pod and melt butter over low heat. Remove from heat and set aside to steep.
- 3. Heat cream of coconut and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until chocolate is melted and smooth. Stir in lime zest. Set aside.
- 4. Cut mango and papaya into 2-inch chunks and alternately thread onto skewers. Brush lightly with vanilla butter and grill until fruit is lightly charred, turning as needed, about 5 minutes per side. Serve with chocolate sauce.
TROPICAL FRUIT KEBABS
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the butter in a small skillet. Split the vanilla bean and scrape the seeds onto the butter. Mash seeds into the butter with the back of a spoon. Add the scraped pod and melt the butter over low heat. Remove from heat and set aside to steep.
- Heat the coconut cream and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until melted and smooth. Stir in the lime zest. Set aside. (The vanilla butter and chocolate sauce can be made up to 3 days ahead, refrigerated, and reheated before grilling.)
- If using wooden skewers, soak them in water for 30 minutes before grilling. Prepare an outdoor grill with a low-medium fire.
- Prepare the fruit for the skewers, cutting the fruit into 2-inch chunks. Thread the fruit onto 8 (8-inch) skewers, alternating the mango and papaya. Brush lightly with some of the vanilla butter. Grill the fruit until lightly charred but not mushy, turning as needed, about 5 minutes per side. Pool about 2 tablespoons chocolate sauce on each of 4 plates, arrange 2 skewers on each plate, and drizzle with a bit of vanilla butter.
TROPICAL FRUIT KABOBS WITH COCONUT ICE CREAM
A very pretty dessert that doesn't take long to make! You may substitute other fruits if you like, such as pineapple, apples, grapes, kumquats, etc. Adapted from BH&G magazine.
Provided by Sharon123
Categories Frozen Desserts
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the honey and cinnamon stick in a small saucepan over low heat. When hot (but not boiling) remove from heat and set aside.
- Peel and slice banana. Brush the slices lightly with lemon juice to stop fruit from browning.
- Add one slice each of banana, star fruit, papaya or mango, and kiwifruit to each skewer. Brush fruit on skewers with the cinnamon-honey mixture.
- To serve, spoon ice cream into serving dishes, sprinkle with toasted coconut. Top ice cream with kabobs.
- Makes 6 servings.
Nutrition Facts : Calories 190.9, Fat 1.6, SaturatedFat 1.2, Sodium 13.7, Carbohydrate 47.4, Fiber 2.3, Sugar 43, Protein 1
TROPICAL CHICKEN KABOBS
For a deliciously sweet grilling dish, this recipe will exceed your expectations. It is has a wonderful variety of vegetables and even if you family doesn't like vegetables, they will love this dish.-Taste of Home Cooking School, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (2 kabobs each).
Number Of Ingredients 12
Steps:
- In a bowl, combine 1/2 cup sweet-and-sour sauce, pineapple juice, teriyaki sauce and garlic. Pour half of marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate about 15 minutes. Set aside remaining marinade., Meanwhile, cut peppers into 1-in. pieces and onions into wedges. Core pineapple; cut crosswise into 1/2-in. slices. Cut each slice into 4-6 wedges., Drain chicken, discarding marinade. On metal or soaked bamboo skewers, alternate meat with onions, peppers and pineapple. Brush kabobs with reserved marinade. Sprinkle with crushed red pepper flakes., Grill, uncovered, over medium heat for 4-5 minutes on each side. Baste with marinade. Continue turning and basting for 10-12 minutes longer or until chicken is no longer pink, adding tomatoes to kabobs during the last 5 minutes of cooking if desired. Serve with rice. Serve remaining sweet-and-sour sauce on the side.
Nutrition Facts :
DEVILISHLY DIVINE TROPICAL KABOBS WITH A DEVIOUS TWIST
This recipe is a result of the Zaar World Tour 2007 for the Caribbean Grilling/Jerk Challenge. Our team - The Devilishly Devious Diners - created this recipe with help and ingredients from all the members. We've included beef, chicken and shrimp but feel free to add or delete any of the different meats. We used our very own ellie_'s Recipe #108351 for the jerk seasoning. It was very good accompanied by a long grain and wild rice mixture as well as mama's kitchen Recipe #139883 The rum soaked fruit is our devious contribution to this great recipe!
Provided by Kim127
Categories Chicken Breast
Time 40m
Yield 4-6 deviously delicious kabobs
Number Of Ingredients 16
Steps:
- Mix together olive oil, apple cider vinegar, honey, Jamaican seasoning, and lime juice in a large glass bowl. Add meat and stir to coat. Let marinate for an hour or two.
- In another bowl, mix pineapple and mango with the rum. Let sit for an hour or two, stirring occasionally.
- Heat grill to medium low.
- Thread meats onto skewers, alternating with fruit and vegetables.
- Grill on medium low for about 20 minutes or until meats are cooked through.
- Serve with long grain/wild rice mixture and wedges of lime to squeeze over kabobs.
Nutrition Facts : Calories 600, Fat 27.1, SaturatedFat 6.2, Cholesterol 197.2, Sodium 613.5, Carbohydrate 43.5, Fiber 5.6, Sugar 32, Protein 40.7
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