Grilled Bananas and Pineapple with Minty Lemon Glaze

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  • 16 bamboo skewers, soaked in water for at least 1 hour
  • 4 firm-ripe bananas, peeled and cut into 2-inch chunks
  • 1 fresh pineapple – peeled, cored and cut into 2-inch chunks
  • 1/2 cup maple syrup or honey
  • Zest and juice of 1/2 lemon
  • 2 tablespoons chopped fresh mint


Prepare a grill for medium-high heat and lightly oil the grate.

Thread fruit onto skewers, alternating chunks of bananas and pineapple.

Combine maple syrup or honey, lemon zest, lemon juice and mint in a small bowl; brush glaze over skewers.

Grill skewers over direct heat until caramelized, about 3 minutes per side. Remove from grill and brush again with glaze.

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