Tangy Pineapple Fondue
|Crushed pineapple||8 Ounce, undrained (1 Can)|
|Apple juice||1 Cup (16 tbs)|
|Steak sauce||1⁄4 Cup (4 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Pineapple||1 Medium, cut in to chunks|
|Pound cake||12 Ounce, cut (1 Package)|
|Strawberries||1 Pint, halved|
|Granny smith apple||1 Large, cut in to chunks|
In small saucepan, combine crushed pineapple, apple juice, steak sauce, brown sugar and cornstarch until blended.
Over medium heat, cook and stir pineapple mixture until boiling; reduce heat.
Simmer 1 minute; keep warm.
Alternately thread pineapple chunks and cake cubes onto 16 (10-inch) metal skewers.
Over medium heat, grill kabobs until lightly toasted, about 3 to 5 minutes, turning occasionally.
Remove pineapple chunks and cake cubes from skewers; arrange on large platter with remaining fruit.
Serve with warm sauce for dipping.