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Grilling for dessert? Yes! For a fun, tasty end to your grilled meal, thread pieces of fruit onto skewers, and cook on clean, greased grill grates. The direct heat from the grill concentrates the natural sweetness of the fruit and creates a sugary crust. Brush with a sweetened rum sauce, and let yourself become transported to the tropics.
finely grated, packed GOYA® Sugar Cane (Piloncillo) or dark brown sugar
1 can (20 oz.)
GOYA® Pineapple Chunks,drained, rinsed and patted dry
strawberries, rinsed and hulled (about 1 ½ cups)
kiwis, peeled and cut into ½” think rounds (about 2 cups)
mango, peeled and cut into ¾” squares (about 1 cup)
In small saucepan over medium-high heat, bring water, sugar cane and cinnamon to boil. Boil, stirring occasionally, until sugar dissolves and liquid reduces to ¼ cup, about 3 minutes. Remove from heat; let cool to room temperature. (Note: This sauce can be stored, covered, in the refrigerator, for up to 1 week.)
Alternately thread pineapples, strawberries, kiwis and mangos on 12 skewers.
Heat grill to medium-high heat. Brush fruit skewers all over with cinnamon sauce. Place skewers on clean, greased grill grates. Cook, brushing with sauce and flipping occasionally, until fruit is charred and tender, about 5 minutes. Serve warm or at room temperature.
Use the grill to cook vegetables and fruits. Try grilling mushrooms, carrots, peppers or potatoes on a kabob skewer. Brush with oil to keep them from drying out. Grilled fruits like peaches, pineapple or mangos add great flavor to a cookout.
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