Fruit Kabobs Recipe
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These fruit kabobs are the perfect grilled dessert or side dish this summer!
These fruit kabobs are an incredible addition or even ending to your meal. All those little caramelized bits of fruitiness are like little bits of heaven.
What Is Fruit On A Stick Called?
If you haven’t guessed already, fruit on a stick is called a fruit kebab. In fact, pretty much any type of food on a stick can be called a kebab. Traditionally, kebabs are made with meat. But…. yuck. We don’t do that here. Instead, we get to enjoy nature’s bounty straight off the grill with wonderful things like fruit kebabs!
The fun thing about these kebabs is that you can really switch it up with a recipe like this. Don’t run down to the store for a fruit you don’t have, use fruits you have on hand. This recipe is very versatile in that way.
Can You Prepare Fruit Kabobs The Night Before?
Absolutely! The key is to pack them correctly so they stay fresh for the next day.
How Do You Keep Fruit Kabobs Fresh?
This will depend on when you want to store them.
- Prior to grilling – Keep the fruit separate if possible and cover with plastic wrap. If you have already put the fruit on the kebabs, the best thing you can do is wrap them well in plastic wrap. Individually if possible. The key is to keep air from getting to them. So even an air-tight container could work. But don’t store these longer than overnight.
- After grilling – You have two options. Keep the fruit on the skewers and wrap as mentioned above, or remove the fruit from the skewers into a bowl and wrap the bowl well with plastic wrap. Or use an air-tight container.
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More Healthy Kabob Recipe
Fruit Kabobs Recipe Card
Clean Eating Cinnamon Fruit Kebobs
- 6 cups fresh pineapple (cut into chunks for measuring)
- 4 cups white nectarines (cut into chunks for measuring)
- 2 cups fresh plums (cut into chunks for measuring)
- 1 tbsp. honey
- 1 tsp. cinnamon
- all juice from the fresh fruit
- Cut all your fruits into bite-sized chunks. Be sure to cut them over a large bowl (the bowl that holds the fruit before you skewer it). You want to save as much of the juice as possible for the basting sauce.
- Add the honey and cinnamon to the juice and mix well. This is your basting sauce.
- Put the fruit chunks on skewers.
- Put the kebobs on the BBQ and, using a basting brush, baste the kebobs with the basting sauce.
- The kebobs are done when they have a nice golden brown color. I BBQ’d mine for approximately 30 minutes. But use your judgment. The fruit should be nice and caramelized.
Beautiful fruit kebobs! Grilling really brings out the natural sugars… yummmm.
Yum, have a whole pineapple to try this out with. Do you think this will work in the oven as we don’t have an outdoor grill. At what temperature and how long should I bake it for? Thanks Tiff!
Steph – I would broil it, not bake it. Put your oven on the broil setting and be sure to turn the kebobs over several times during broiling so that all sides get nicely browned. I’m not sure how long it would take in the oven, but it’s done when everything has a nice caramelized color to it.
These look really yummy! I can’t wait to get the grill out and try these. Thanks for sharing them.
Lee Ann – Wonderful! I think you’ll enjoy them. There’s just something about BBQ’d fruit!
Looks like a perfect dessert and side dish! How clever!
Cassie – Thank you! 🙂
Cynthia – Thank you! 🙂