Pineapple Glazed Fruit Basket Skewers

from the kitchen of Chef Paul Prudhomme

Makes 4 servings

ingredients
1 yellow bell pepper, cut into 1-inch squares
1 medium ripe mango, peeled, seeded and cut into ¾-inch cubes
1 medium ripe papaya, peeled, seeded and cut into ¾-inch cubes
1 apple, cored and cut into ¾-inch cubes
2 bananas, not too ripe, peeled and cut into ¾-inch rounds
1 bunch large seedless grapes
1 lime, cut into 8 pieces
8 teaspoons Chef Paul Prudhomme’s Salmon Magic®
8 (12-inch) skewers
Pineapple Glaze (recipe follows)
how to prepare

Thread the fruit onto 8 (12-inch) skewers, alternating the fruit pieces to make an attractive presentation.  Top each skewer with a lime quarter.  Brush each kebab with the Pineapple Glaze and season on all sides with 1 teaspoon of Salmon Magic on each skewer, making sure all sides are seasoned evenly.

Cook on a charcoal grill (or a lightly oiled griddle or a lightly oiled skillet) over high heat, turning frequently and basting with the Pineapple Glaze until golden brown in spots and cooked through.

Arrange the skewers in a basket for presentation, if desired. Serve immediately with Pineapple Glaze on the side for dipping.