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Grilled Pineapple and Mango with Balsamic Glaze

Serves 6 to 8
Time 20 min
Add a scoop of vanilla ice cream for a perfect summer dessert. If you're using wooden skewers, make sure to soak them in water for 1 hour before using to prevent them from burning on the grill.
Ingredients
  • 1/2 cup balsamic vinegar
  • 3/4 cup unsalted butter, at room temperature
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh mint or basil
  • 1/2 teaspoon fine sea salt
  • 1 ripe pineapple, peeled, cored and cut into rings
  • 1 ripe mango, cut lengthwise into slices
  • Metal skewers or wooden skewers
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Exclusively for Prime members in select ZIP codes.

Method

Prepare grill for cooking.

In a small saucepan over high heat, boil vinegar for 5 minutes to reduce by half; transfer to a bowl. 

Add butter, honey, mint or basil and salt and whisk until smooth and blended; set glaze aside.

Thread pineapple and mango onto skewers and lightly brush with balsamic glaze. 

When fire is medium hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill fruit in batches, turning once, until browned and slightly softened, about 5 minutes total. 

Serve drizzled with any remaining balsamic glaze.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 cup balsamic vinegar
  • 3/4 cup unsalted butter, at room temperature
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh mint or basil
  • 1/2 teaspoon fine sea salt
  • 1 ripe pineapple, peeled, cored and cut into rings
  • 1 ripe mango, cut lengthwise into slices
  • Metal skewers or wooden skewers
Shop with Prime

Exclusively for Prime members in select ZIP codes.