Recipe by Cathy17
From Chatelaine Easy Grilling recipe book. When I saw this recipe, I had to make it. It did not disappoint! I never thought to grill fruit, but it gives a wonderfully unique flavor to the old fruit standby.
Top Review by FleurDeLisGrrl
This was VERY simple and quite yummy. Makes a nice spring/summer evening snack. I actually grilled the fruit on my George Forman which was still good, but I bet on a "real" grill it'd be AWESOME. The mango doesn't hold together all that well on the skewer, but is still yummy!
- 1 cup regular sour cream or 1 cup light sour cream
- 1 teaspoon vanilla
- 1 teaspoon liquid honey
- 1⁄2-1 teaspoon cinnamon or 1⁄4-1⁄2 teaspoon ground ginger (I used cinnamon)
- 1⁄2 pineapple, cored,cut in half and then into 1/2 inch thick pieces
- 1 mango, peeled,sliced away from pit in thick strips
- 2 -3 bananas, peeled
- 2 tablespoons butter, melted
- 1⁄2 teaspoon cinnamon or 1⁄4 teaspoon ground ginger
- 2 cups strawberries, hulled (optional)
Directions See How It's Made
- To make dip, in a small bowl, stir sour cream with vanilla, honey and cinnamon (or ginger).
- Taste, then add more cinnamon (or ginger) if needed.
- You can make this ahead, if you do, cover and refrigerate.
- To grill fruit, lightly oil grill and heat BBQ to medium/high.
- BBQ pineapple and mango with lid closed, turning occasionally, until grill marks form, fruit is hot, 6- 8 minutes.
- Bananas will cook quickly, so add for last 1 to 2 minutes of grilling.
- Remove to cutting board as pieces are done.
- Cut into small chunks and serve on a platter.
- Add optional strawberries.
- Serve with cinnamon cream for dipping or drizzle over fruit and have toothpicks on hand.
- Can serve warm or at room temperature.