Dessert: Grilled Pineapple and Bananas with Lemonade Glaze

Recipe by Ardie A. Davis Use gas or hardwood charcoal when grilling fruits. Fruits absorb too much smoke flavor when grilled over wood or briquets. The trick to grilling fruit is to use fruits that are ripe but not overripe or too soft, then brush them w

This recipe includes superfoods such as:

Lemon

Health benefits of Grilled Pineapple and Bananas with Lemonade Glaze

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

8 bamboo skewers, soaked in water for at least 4 hours
4 unpeeled ripe bananas, ends trimmed and cut into 2-inch chunks
1 fresh pineapple, peeled, cored, and cut into 2-inch chunks
1/2 cup turbinado sugar or 1/3 cup cane syrup
Zest and juice of 1/2 lemon

Instructions

Make a lengthwise slice on the skin of each unpeeled banana chunk to allow easy peeling after bananas are grilled. Thread the fruit onto skewers, alternating chunks of banana and pineapple.
To make the glaze, put the sugar in a stainless-steel saucepan and cook over medium-high heat until it becomes liquid, about 3 minutes. Stir with a wooden spoon and add the lemon juice and zest. If using cane syrup, simply add the lemon juice with zest and stir, without heating. Set aside.
Fill a charcoal chimney with hardwood lump charcoal, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of the grill and spread evenly. For a gas grill, turn to medium-high.
Brush the skewered fruits with the glaze. Place the skewers over direct heat. Grill 3 minutes on each side, until fruit is browned. Remove from grill and brush again with the glaze. Serve immediately.