Banana-Pineapple Kabobs
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
vanilla bean
whole |
*
|
| ⅓ | cup |
brown sugar
|
*
|
| ¼ | cup |
water
|
|
| 1 | teaspoon |
margarine
optional |
|
| 1 | pinch |
salt
optional |
*
|
| 4 | each |
bananas
|
|
| ½ | small |
pineapple
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
vanilla bean
whole |
*
|
| 79 | ml |
brown sugar
|
*
|
| 59 | ml |
water
|
|
| 5 | ml |
margarine
optional |
|
| 1 | pinch |
salt
optional |
*
|
| 4 | each |
bananas
|
|
| 0.5 | small |
pineapple
|
|
Directions
Slit vanilla bean lengthwise & scrape out sticky black seeds. Place seeds & pod in small heavy bottomed pot along with remaining ingredients except fruit. Bring to a boil, stirring constantly. Reduce heat & simmer for 2 to 3 minutes. Stir until sugar has dissolved. Remove from heat. If glaze hardens, reheat before using.
Prepare grill. Peel bananas; peel & core pineapple. Cut into bite-sized pieces. Alternate bananas & pineapple on skewers. Place skewers on hot grill & cook 5 to 10 minutes, turning once. When hot, baste with glaze, two or three times. Turn & baste again.
