Asian Glazed & Grilled Fruit Kabobs

Asian Glazed & Grilled Fruit Kabobs

It is true that I post a lot (and by “a lot“, I mean “A LOT“) of different ways to make different kinds of meat on TailgateMaster.com, but once in a while I like to freak people the heck out and post a recipe without any meat in it.

(pause while the crowd gasps loudly!!)

(/end pause)

Ok… Welcome back! Glad to see you have regained consciousness!

Mixing fruit and veggies with no meat might sound a little crazy… but these grilled fruit & sweet pepper appraisers served on skewers make for handy (and one-handed) game day treats that will satisfy your sweet-tooth as well as your grill-tooth.  Yeah… I don’t know where I was really going with that sentience either.
Let’s just cut to the recipe.

THE GLAZE:
1/2 bottle of Asian Dressing (I like the Kraft Asian Toasted Sesame, but use your favorite)
2 Tablespoons of Kikkoman’s Soy Sauce (linky)
2 Tablespoons Honey (NOTE: the best honey is found locally and in bear shaped bottles)

THE KABOBS:
1 Sweet Red Pepper
1 Sweet Yellow or Orange Pepper
1/2 can Pineapple chunks

OPTIONAL: 
1-2 Sliced Apples (Granny Smith, Galas &/or Pink Lady are really good here)

1)   Combine Asian Dressing, Soy Sauce and Honey together in a bowl and mix well. Set aside to use for basting

“Oh, Oh, Oh, Ohhhhh… Sweet Sauce-O-Mine” -Guns & Roses

2)   Slice peppers (*and optionally, some apples) into 1 inch pieces

3)  Combine, fruits and peppers onto your skewers as you see fit

TIP: if using wooden skewers, soak them in water for about an hour before use to help prevent them from catching fire on the grill

4)  Place kabobs on the grill over medium heat then baste on the glaze sauce mixture

Glaze On. Glaze On. GLAZE ON! GLAZE ON! – Aerosmith

5) Repeat the glazing several times while cooking. Flip kabobs as needed.

6) Cook for 15-20 minutes and remove from grill

7) Let cool a minute or two before serving.

Might as well grill it, you’re addicted to love – Robert Palmer

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