Grilled Honey Fruit Skewers
|Ripe nectarines||4 Medium|
|Pineapple chunks||32 (1 Inch)|
|Lemon juice||2 Tablespoon|
|Reduced-calorie margarine||3 Tablespoon, melted|
|Ground cinnamon||3⁄4 Teaspoon|
|Vegetable cooking spray||1 Tablespoon|
Slice each nectarine into 8 wedges, and place wedges in a large bowl.
Peel and slice each banana into 8 slices.
Add banana and pineapple to nectarine wedges.
Pour lemon juice over fruit mixture, and toss well.
Cover and chill at least 1 hour.
Soak 16 (6-inch) wooden skewers in water for 30 minutes.
Drain fruit mixture, reserving juice.
Thread fruit alternately onto skewers.
Combine reserved juice, margarine, honey, and ground cinnamon; stir well.
Coat grill rack with cooking spray; place on grill over medium-hot coals (300° to 350°).
Brush kabobs lightly with honey mixture, and place on rack.
Grill, uncovered, 2 minutes on each side, basting occasionally with remaining honey mixture.
Garnish with a mint sprig, if desired.