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Tangy Pineapple Fondue Recipe
|Crushed pineapple||8 Ounce, undrained (1 Can)|
|Apple juice||1 Cup (16 tbs)|
|Steak sauce||1⁄4 Cup (4 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Pineapple||1 Medium, cut in to chunks|
|Pound cake||12 Ounce, cut (1 Package)|
|Strawberries||1 Pint, halved|
|Granny smith apple||1 Large, cut in to chunks|
Calories 166 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.5%
Saturated Fat 2.1 g10.3%
Trans Fat 0 g
Cholesterol 25.5 mg
Sodium 125.2 mg5.2%
Total Carbohydrates 31 g10.5%
Dietary Fiber 2.2 g8.7%
Sugars 22.2 g
Protein 2 g4.4%
Vitamin A 1.8% Vitamin C 81.7%
Calcium 3.1% Iron 6.3%
*Based on a 2000 Calorie diet
Over medium heat, cook and stir pineapple mixture until boiling; reduce heat.
Simmer 1 minute; keep warm.
Alternately thread pineapple chunks and cake cubes onto 16 (10-inch) metal skewers.
Over medium heat, grill kabobs until lightly toasted, about 3 to 5 minutes, turning occasionally.
Remove pineapple chunks and cake cubes from skewers; arrange on large platter with remaining fruit.
Serve with warm sauce for dipping.