Ingredients
2 cups watermelon (seedless, cubed)
2 cups pineapple (cubed)
Marinade
1 tbsp tahini
1 tbsp lime
2 tbsp maple syrup (or date paste, link in Chef’s Notes)
1 tbsp mint (minced)
2 pinches salt (optional, +1 pinch as desired)
4 skewers
Directions
1
In a bowl whisk together the tahini, lime juice, and maple syrup.
2
Heat a grill to high. Thread the watermelon and pineapple cubes onto 4–6 skewers (depending on the size of your skewer). Brush the fruit with the marinade.
3
Cook the watermelon pineapple skewers on each side for 2–3 minutes until grill marks form. Remove them from the heat.
4
Sprinkle with the minced mint and salt, if using, before serving.
Chef's Notes
Substitutions
Instead of pineapple, use another type of melon.
Use cilantro or basil leaves in place of the mint.
Sugar-free
Use date paste in place of maple syrup.
Storage
Store leftovers (removed from the skewers) in an airtight container in the refrigerator for up to 5 days.
Ingredients
2 cups watermelon (seedless, cubed)
2 cups pineapple (cubed)
Marinade
1 tbsp tahini
1 tbsp lime
2 tbsp maple syrup (or date paste, link in Chef’s Notes)
1 tbsp mint (minced)
2 pinches salt (optional, +1 pinch as desired)
4 skewers
