Fruit Kabobs With Whiskey Baste
|Lemon juice||1 Tablespoon|
|Canned pineapple chunks||8 Ounce, drained (1 Can)|
|Banana||1 Large, diagonally sliced into 1-inch pieces|
|Orange||1 , peeled|
In large bowl, combine honey, whiskey and lemon juice; add pineapple chunks, banana pieces, orange sections and cherries.
Gently toss to coat fruit well.
Cover and refrigerate up to 2 hours or until ready to grill.
Remove fruit with slotted spoon, reserving whiskey baste.
Alternately thread fruit on skewers.
Grill fruit kabobs, on covered grill, over medium-low briquets 5 to 10 minutes or until fruit is warmed through, basting frequently with whiskey baste.