Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr 30 min
Prep:
35 min
Inactive:
30 min
Cook:
25 min

Nutrition Info

Healthy

Ingredients

Directions

1. Soak eight 8-inch bamboo skewers in water for 30 minutes. Heat a grill to medium low. 

2. Place butter in a small skillet. Split vanilla bean and scrape seeds onto butter and mash with back a spoon. Add scraped pod and melt butter over low heat. Remove from heat and set aside to steep.

3. Heat cream of coconut and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until chocolate is melted and smooth. Stir in lime zest. Set aside. 

4. Cut mango and papaya into 2-inch chunks and alternately thread onto skewers. Brush lightly with vanilla butter and grill until fruit is lightly charred, turning as needed, about 5 minutes per side. Serve with chocolate sauce.

More from:

Summer Parties

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Greek Salad

Recipe courtesy of Rachael Ray

Bruschetta

Recipe courtesy of Ree Drummond

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Roasted Eggplant Spread

Recipe courtesy of Ina Garten

Tropical Fruit Kebabs

Recipe courtesy of Food Network Kitchen

Grilled Fruit Kebabs

Recipe courtesy of Sandra Lee

Tropical Fruit Kebabs with Orange Maple Coconut Dipping Sauce

Recipe courtesy of EA Stewart

Fruit Kebabs

Browse Reviews By Keyword