4 Tasty Grilled Fruit Recipes To Try

By author photo Jenny Craig Team


Fruit may be the last thing you think of when you’re firing up the BBQ. But that’s about to change thanks to these 4 simple recipes! Grilling brings sweet, smoky flavours to your favourite fruits that can be wonderful on their own or complement your favourite Jenny Craig meals.

1. Balsamic-Drizzled Stone Fruit
Start with one each of your favourite stone fruit: peaches, nectarines, plums and apricots all work well, however ripe fruit won’t hold its shape as well on the grill, so try and use fruit that’s still slightly firmer. To make a simple dressing, whisk together 1 tbsp. white balsamic vinegar, 1 tsp honey, 1 tsp olive oil, 2 tsp lime juice, 2 tsp vanilla extract and a pinch of salt and pepper. Fruit should be halved and pitted before placing on a medium-heat grill coated lightly with spray oil. Grill for three minutes on each side, drizzle with dressing, and serve.

2. Pineapple Kebabs with Mint Yoghurt Sauce
Cut the pineapple into 2-5cm chunks (some supermarkets sell pineapple already cut up for you!), and thread the chunks onto skewers, about five per skewer. Next, prepare an easy dipping sauce; whisk together ½ cup fat-free Greek yoghurt, 1 tsp fresh chopped mint and 1 tbsp. honey. Grill your pineapple skewers for 3–4 minutes on each side and serve!

3. Crazy-Good Grilled Pears
If you’re one of those people who can’t imagine preferring a fruit dessert to say, chocolate cake or ice cream, take note—this ultra-simple recipe may change your palate forever. Start by cutting two ripe pears in half (Bosc pears work well); removing any visible stems or seeds. Lightly spray pears with spray oil, sprinkle with sea salt and place flat side down on the grill. While they’re cooking on the medium heat grill with the BBQ hood down, whisk together 1 tbsp. honey and 1 tsp cinnamon, and finely chop 1 tbsp. pecans. After 15 minutes, turn pears on a diagonal (for crossed grill marks) and cook for another 10–15 minutes (keep the BBQ hood down). Allow pears to cool for five minutes, drizzle with honey and top with pecans.

4. Ginger Plum and Berry Packet
Halve two nearly-ripe plums and place them cut-side-up on a piece of aluminium foil. Sprinkle over a small handful of blackberries, and then a lightly coat with spray oil. Dice two large chunks of crystallised ginger and sprinkle over the top along with 1 tsp natural sweetener (or sugar). Fold up the foil packet and grill over medium-high heat until plums are tender—about 15–20 minutes. Serve with a dollop of fat-free vanilla yoghurt.

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