Serves 2

Preparation Time Involved: 1 hour 5 minutes
Cooking Time: 10 minutes
Total Time: 1 hour 15 minutes

Marinate the fruit skewers for one hour and grill for a refreshingly tropical treat with a hint of heat.

Directions
Cut the two lemons and juice. Scrape out as much pulp as you can and add to the juice. Add one teaspoon of vanilla extract. Dice one jalapeno pepper, removing the seeds if a less "hot" marinade is desired. Add diced jalapeno to marinade and set aside. (Note: when dicing the jalapeno, remember to wear gloves or protect your hands in ziplocs. Wash your hands thoroughly afterwards.)

Place the fruit into your mixing bowl and add marinade, tossing to coat.  Cover and put in the refrigerator for one hour.

Begin soaking the bamboo skewers in water 30 minutes before you plan to grill the kabobs. You will need 8 - 12 skewers.

Preheat your grill to medium high heat. After the marinating time is up, remove the fruit from the refrigerator and thread onto skewers, alternating the different kinds of fruit for a pretty presentation. Skewer the fruit the lengthwise, passing the skewer thru as much of the fruit as possible to ensure it is secure on the skewer.

Wipe the grill surface with olive oil or vegetable oil using either a basting brush or a lightly moistened paper towel. Be aware of the amount of oil on your brush or towel - use only a small amount to prevent flare-ups when your hands are over the grill. Oiling the grill will help prevent the fruit from sticking. Place the fruit kabobs on the grill surface and grill for 5 minutes on each side, turning only once. You can baste the fruit with leftover marinade.

Serve with:
Crusty French Bread
Wedges of Lime
Vanilla Whipped Cream

How-to: Peel a pineapple
Although they look intimidating, fresh pineapples are definitely worth using! First, to choose the sweetest pineapples, select a small one that feels heavy for it's size. Grasp one of the spikey leaves in the center and give it a tug. If the leaf comes out easily, the pineapple is ripe.

Once you're home, use a chef's knife to peel and chop it. First, cut off the top by placing the pineapple on it's side and slicing down about 1/2 inch below the stem. Then, slice off the bottom - this also helps you stand the pineapple up securely.

Stand the pineapple up and begin making slices down the sides, slicing off the hard outer skin. On small, young pineapples you should be able to slice pretty close to the skin and still remove the little spiky knobs that stick out and which have a base inside the fruit of the pineapple. On older pineapples, you may need to use a spoon or melon-baller to scoop out the "root" of the spike. Proceed around the pineapple, turning and slicing as you go.

Once peeled, you're ready to start chopping. On small, young pineapples, coring is not necessary as the core is not yet fiberous. On older pineapples, you will want to remove the core of the pineapple as you chop it into 1 inch pieces. Once you get taste for fresh pineapples, preparing them will only take a few minutes and they taste incredible!