Honey-Nut Fruit Kabobs (The Vegetarian Grill Cookbook)

September 13, 2011

1 pineapple 2 large bananas, peeled and sliced 1 ½ inches thick 2 oranges, peeled and sectioned 3 Tablespoons butter 2 Tablespoons honey 1 Tablespoon Grand Marnier, Cointreau or other orange-flavored liqueur 1 cup finely chopped nuts (such as almonds, walnuts or pecans) Prepare a medium-low direct fire in your Hasty-Bake. On a cutting board, cut off the crown and bottom of the pineapple so it can stand. Slice down the sides, removing the peel and eyes. Cut into quarters and remove the core. Slice each quarter into chunks 1 ½ inches thick. Arrange pineapple, bananas, and oranges on skewers. Combine the butter and honey in a small pan or microwave-save container and heat until butter is melted. Stir in the liqueur. Brush the mixture onto the fruit and sprinkle each kabob with nuts. Grill, turning occasionally, until the nuts are golden brown (5 to 10 minutes). Serve warm.