desserts

Ingredients

	1/4 cup(s) packed brown sugar, dark-variety
	2 Tbsp butter
	1 tsp ginger root, finely chopped (or more to taste)
	1 oz rum, dark-variety
	1/2 medium pineapple, cut into large chunks
	2 large mango(es), cut into large cubes
	2 large banana(s), cut into large pieces

Instructions

• Preheat grill to medium-high or heat a grill pan over high heat.
  
  
• Combine sugar, butter, ginger and rum in a small saucepan. Heat over low heat until well-combined, about 2 to 3 minutes; set aside.
  
  
• Thread fruit onto 8 ten-inch or 16 six-inch metal or wooden skewers (make sure to soak wooden skewers in water for about 20 minutes to prevent charring); brush with sugar mixture.
  
  
• Place kabobs on grill or grill pan; cook until grill marks show on bottom side of fruit, about 1 to 2 minutes. Turn kabobs; grill until marks appear on other side, about 1 to 2 minutes more. Serve hot, room temperature or chilled. Yields 1 large or 2 small kabobs per serving.

Notes

• Papayas and passion fruit are not recommended for kabobs because they won’t hold together well.
  
  Substitute honey for the brown sugar if you prefer a milder flavor.