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8
wooden skewers
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1/2
cup apple jelly
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1
tablespoon lemon juice
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1/8
teaspoon ground cinnamon
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1/2
of a medium fresh pineapple, peeled and cored (about 9 ounces)
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2
cups large fresh strawberries
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1
nectarine, seeded and cut into wedges
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1/2
of a 10-ounce loaf frozen pound cake, cut into 1-1/2-inch cubes
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8
small firm kiwi fruit, peeled and cut in half crosswise
1. Soak wooden skewers in water for 1 hour. In grill with cover, have an adult arrange preheated coals around drip pan for indirect grilling.
2. For sauce, combine apple jelly, lemon juice, and cinnamon in a saucepan. Cook over low heat, stirring occasionally, until smooth and bubbly. Remove from heat; set aside.
3. Cut pineapple into 1-1/2-inch pieces. Thread pineapple, strawberries, nectarine wedges, and cake cubes alternately onto skewers, placing kiwi halves on each end. Leave a little space (about 1/4 inch) between each piece so heat can go all around. Transfer kabobs to a baking sheet or tray so you can carry them easily to the grill.
4. Place kabobs on grill rack over drip pan.
5. Cover grill. Grill kabobs 2 minutes. Carefully turn skewers over. Use oven mitts to protect hands.
6. Use a long-handled brush to slather some of the sauce over kabobs. Grill for 1 to 2 minutes more or until heated through. Turn. Brush with sauce. Remove kabobs from grill.
- Servings Per Recipe 8,
- Calories 216,
- Protein (gm) 3,
- Carbohydrate (gm) 42,
- Fat, total (gm) 5,
- Cholesterol (mg) 20,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Vitamin A (RE) 62,
- Vitamin C (mg) 100,
- Sodium (mg) 73,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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