Tangy Pineapple Fondue

fast.grill's picture

Sep. 16, 2011


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)
Cornstarch 1 Tablespoon
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.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 16

Nutrition Facts

Serving size

Calories 166Calories from Fat 37

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 125 mg5.21%

Total Carbohydrates 31 g10.3%

Dietary Fiber 2 g8%

Sugars 22 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet