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Roasted Fruit Kabobs with Rum-Butter Sauce


Yield

Makes 4 servings

Ingredients

1/4 cup dark rum
1 tablespoon sucralose-based sugar substitute
1 tablespoon brown sugar
Pinch salt
1 tablespoon butter
2 cups fresh strawberries, halved
2 cups pineapple, cut into 1-inch pieces

Preparation

  1. Preheat oven to 425°F. To prepare sauce, combine rum, sugar substitute, brown sugar and salt in small saucepan. Bring to a boil over medium heat. Reduce heat; simmer until rum evaporates, stirring frequently. Remove from heat. Add butter; stir until melted. Set aside.
  2. Using 4 long metal skewers or 4 bamboo skewers that were soaked in water for 30 minutes, alternate strawberries and pineapple chunks on each skewer.
  3. Place kabobs on foil-lined baking sheet. Brush with sauce. Bake 5 minutes; turn. Baste with sauce. Bake 5 minutes or until fruit is soft.

Tip

Kabobs can also be broiled or grilled over hot coals.

Nutritional Information

Serving Size: 1 cup
Sodium 34 mg
Protein <1 g
Fiber 3 g
Carbohydrate 18 g
Cholesterol 8 mg
Saturated Fat 2 g
Total Fat 4 g
Calories from Fat 23 %
Calories 133

Dietary Exchange

Fruit 1
Fat 1-1/2

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