I love grilling fresh fruit during the summer.  The heat from the grill brings out the natural sugars in the fruit and caramelizes them. Pineapple and peaches are my personal favorite grilled fruits but watermelon, apricots, apples, figs, bananas and plantains are also good. For tonight’s dinner, I added chicken, red peppers, onions and peaches to my kabobs. This recipe would also work well with beef or pork.

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Since I had my grilled heated up, I added a few additional chicken breasts  to the grill to use for lunches this week.  This is a great tip for  anyone who wants to eat  healthy and stay on track.  Whenever I grill chicken or other meats that can be used for salads or lunches, I  make extra.  This way you have them on hand in your fridge.  I also used my veggie grill basket tonight to grill some brussel sprouts.  I simply tossed them in olive oil, salt and pepper and grilled over medium heat for 15 minutes, stirring occasionally.

 

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I served these chicken and peach kabobs with the brussel sprouts and a mixed green salad topped with the same dressing I did on the kabobs.

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Grilled Chicken and Peach Kabobs with a Basalmic Vinaigrette 

3 chicken breasts, cut into 1 in. pieces

3 peaches, cut into wedges

1 large red onion, cut into chunks,

1 red bell pepper, cut into chunks

1/4 cup dark balsamic vinegar

1/4 cup olive oil (I used basil flavored oil that can be found here)

1 garlic clove, minced

1 T basil, chopped

Course sea salt and pepper, to taste

 

1. Cut chicken up and sprinkle with salt and pepper.  Cut up peaches, onion and red bell pepper into large chunks.

2. Thread chicken, peaches, onions and peppers onto a metal skewer, alternating the order

3. Grill over medium heat for 15 minutes, or until done.  Turn the kabobs half way through

3. Add vinegar, oil, garlic and basil to a separate bowl and whisk

4. Remove cooked kabobs from grill onto a plate and drizzle with balsamic vinaigrette

Enjoy!