Grilled Fruit Dessert Kabobs

How to Make Grilled Fruit Dessert Kabobs

1. 1

   Step 1: Prepare and cut the fruit

   Wash all fruit. Halve and slice peaches into wedges about 1" thick, core and cut the pineapple into bite-sized pieces, hull the strawberries, and slice bananas into 1" rounds; set fruit on a tray so similar-size pieces are together for even grilling.

   For this step

   • 3 largeripe but firm peaches
   • 1 small pineapple (cored, cut into bite-sized pieces)fresh pineapple
   • 12 medium (hulled)strawberries
   • 2 medium (cut into 1" thick rounds)bananas
   
2. 2

   Step 2: Soak skewers and assemble kebobs

   Soak wooden skewers in cold water for at least 15 minutes to prevent burning. Thread fruit onto each skewer, alternating types and leaving a little space between pieces so heat circulates; plan on 2 skewers per person for a light dessert.

   For this step

   • 8 skewerswooden skewers (soaked)
   
3. 3

   Step 3: Make the brown-butter caramel

   In a small saucepan over medium heat, melt the butter and cook, stirring frequently, until it foams and develops a nutty amber color (2–4 minutes). Reduce heat to low, whisk in brown sugar until dissolved, then slowly add the heavy cream and simmer 1–2 minutes until glossy; remove from heat and stir in vanilla and flaky salt. Keep warm and return to very low heat if needed to maintain pourable consistency.

   For this step

   • 4 tbspunsalted butter
   • 1/3 cuppacked brown sugar
   • 1/4 cupheavy cream
   • 1 tspvanilla extract
   • 1/4 tspflaky sea salt
   
4. 4

   Step 4: Preheat and oil the grill

   Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Lightly oil the grates or brush the kebobs with a small amount of neutral oil to discourage sticking—this is optional but helps get clean char marks.
5. 5

   Step 5: Grill the fruit kebobs

   Place skewers over direct heat and grill 2–3 minutes per side until charred at the edges and heated through; watch closely as fruit can go from caramelized to mushy quickly. In the last minute of grilling, brush the kebobs with a little of the warm brown-butter caramel so it glazes the fruit.
   
6. 6

   Step 6: Finish and serve

   Transfer kebobs to a platter, drizzle with remaining caramel and sprinkle a pinch of extra flaky sea salt. Serve warm—plain or with a scoop of vanilla ice cream or yogurt if desired.
   

1. Wash all fruit. Halve and slice peaches into wedges about 1" thick, core and cut the pineapple into bite-sized pieces, hull the strawberries, and slice bananas into 1" rounds; set fruit on a tray so similar-size pieces are together for even grilling.
2. Soak wooden skewers in cold water for at least 15 minutes to prevent burning. Thread fruit onto each skewer, alternating types and leaving a little space between pieces so heat circulates; plan on 2 skewers per person for a light dessert.
3. In a small saucepan over medium heat, melt the butter and cook, stirring frequently, until it foams and develops a nutty amber color (2–4 minutes). Reduce heat to low, whisk in brown sugar until dissolved, then slowly add the heavy cream and simmer 1–2 minutes until glossy; remove from heat and stir in vanilla and flaky salt. Keep warm and return to very low heat if needed to maintain pourable consistency.
4. Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Lightly oil the grates or brush the kebobs with a small amount of neutral oil to discourage sticking—this is optional but helps get clean char marks.
5. Place skewers over direct heat and grill 2–3 minutes per side until charred at the edges and heated through; watch closely as fruit can go from caramelized to mushy quickly. In the last minute of grilling, brush the kebobs with a little of the warm brown-butter caramel so it glazes the fruit.
6. Transfer kebobs to a platter, drizzle with remaining caramel and sprinkle a pinch of extra flaky sea salt. Serve warm—plain or with a scoop of vanilla ice cream or yogurt if desired.