Grilled Fruit Kabobs with Coconut-Rum Sauce 
Pineapple, banana and mango cubes are threaded onto skewers and brushed while grilling with a cooked sauce containing orange juice, Malibu liquor, rum, brown sugar, whole spices and a vanilla bean. Serve with vanilla frozen yogurt.
Ingredients:
- Bamboo skewers 4
- FOR THE SAUCE
- Orange zest 3 strips
- Lemon zest 2 strips
- Orange juice 1/2 cup
- Malibu liquor 1/2 cup
- Rum 1/2 cup
- Dark brown sugar 1/2 cup
- Vanilla bean, split 1
- Cinnamon stick 1
- Whole Clove 1
- Coconut, shredded 3 tbsp.
- FOR THE KEBOBS
- Pineapple, peeled 6 oz.
- Bananas 2
- Mango, peeled 1
- Vanilla Frozen yogurt 1 1/2 cups
Directions:
Soak the bamboo skewers in 4 cups of cold water. Heat a saucepan over high heat on a gas grill. Add the next 9 ingredients to the saucepan. Reduce heat to medium and boil gently for 10 minutes until reduced by half. Remove saucepan from the grill and keep warm. Increase grill temperature to high heat. Cut the pineapple and bananas into 1 inch pieces. Cut the mango into 1 inch pieces. Thread unto each skewer in the order given: 1 piece pineapple, 1 banana, 1 mango, 1 banana. Make 4 skewers and spray generously with nonstick cooking spray. Grill each skewer for 3-4 minutes, turning often until lightly marked on each side. Serve 1 skewer per person, with 2 tbsp. of sauce spooned over each kebob. Sprinkle with coconut. Serve with a scoop of vanilla frozen yogurt.
Number of Servings: 4 servings
Notes from the Cook: This is a great recipe to start making when your guests have finished eating dinner. It's very light and nutritious. If vanilla bean is not available, it can be omitted with optimal results. Frozen yogurt is now widely available in the ice cream sections of most food stores. If you would like a good variation, try using banana or coconut frozen yogurt.