Recipe and Pictures by: Katherine Hall, RD LD of


The end of summer is approaching and the fall season is upon us.  In Texas though, back to school does not mean it’s time to pack up the back yard barbeques.  High temperatures, outdoor kitchens, and Fredericksburg’s peaches are still in style.   Sunday afternoons are the perfect time to think ahead, catch up on grocery shopping, and plan a menu for the week.

Fruit and Veggie Kebabs are an easy way to incorporate a nutritious side dish into every meal.  The Pineapple & Peach Kebob’s with Coconut Lime Drizzle are great leftovers hot or cold, and totally kid friendly.  Don’t be afraid to experiment with your favorite fruit and veggie on a skewer. We would love to hear your experience below.

Pineapple & Peach Kebob’s

1 Fresh Pineapple, sliced into 2” cubes or bite size pieces

2 Fresh Peaches, sliced into bite size pieces

4 Wooden Skewers

Alternately thread pineapple and peach onto a skewer until each skewer is full, repeat until all ingredients are used.  

katy's kebobs 2


Coconut Lime Drizzle

¼ c Coconut Juice with Pulp

Juice of 2 limes

½ t Red Pepper Flakes

Combine ingredients for Coconut Lime Drizzle into a small bowl and whisk together.

Preheat outdoor grill to Medium Heat, and lightly oil the grate.

Alternately thread pineapple, and peach onto a skewer until each skewer is full, repeat until all ingredients are used.  

Baste skewers with Coconut Lime Drizzle and place on the grill.  Cook skewers on the grill top, turning frequently, while simultaneously basting skewers with remaining coconut lime drizzle.

Remove skewers from heat after 10-15 minutes. Enjoy!  Serves: 4


About The Author

Katherine Hall
Recipe Developer

Katherine Hall is a dietitian and owner of Optimal Nutrition, and a recipe contributor for Austin Food Magazine.

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