Fruit Kabobs in a Pineapple
Bright, colorful, and naturally sweet, these Fruit Kabobs in a Pineapple are a quick 20-minute recipe perfect for parties, picnics, or healthy snacking. Juicy watermelon, strawberries, kiwi, and more are skewered and displayed in a pineapple for a stunning, no-cook treat everyone will love.
Equipment
- 1 Large cutting board
- 1 Sharp Chef’s Knife
- 24 wooden skewers
- 1 serving platter or tray
Ingredients
- 1 whole pineapple for the centerpiece
- 1 whole pineapple for kabob chunks, about 36 pieces
- 24 cubes watermelon about 2 cups
- 48 whole strawberries about 3 pounds, tops trimmed
- 24 cubes cantaloupe about 1 cantaloupe
- 24 mandarin orange segments from 1 can or small jar
- 24 kiwi slices about 4 kiwis or 24 honeydew chunks
Instructions
- Gather and sanitize everything: Start by arranging all your ingredients and tools in one place. You’ll need two pineapples (one for the centerpiece and one for chunks), 24 wooden skewers, strawberries, watermelon, cantaloupe, mandarin orange segments, and either kiwi or honeydew. Set out a sharp chef’s knife, a paring knife, a large cutting board, a big mixing bowl, and a serving tray. Rinse all fruit thoroughly under cold water, pat dry with paper towels, and wipe your cutting board and knives clean to ensure food safety.
- Set up a safe workspace: Place a damp towel beneath your cutting board so it won’t slide around as you cut. Keep a discard bowl or compost container nearby for fruit rinds and scraps. Have a clean bowl ready to collect cut fruit and another for storing pineapple juice or edible leftovers. Keeping your workstation organized makes the process smoother and more enjoyable.
- Prepare the pineapple centerpiece: Choose one pineapple to act as your decorative display. Cut a thin slice off the bottom so the fruit sits flat on a plate without tipping. Slice off the top crown, leaving about two inches of fruit and leaves attached for presentation. Using a paring knife, cut a circle just inside the edge, then scoop out the inner flesh, leaving a sturdy shell about half an inch thick. Smooth the inside with a spoon. This hollow pineapple will hold the skewers upright and create a striking centerpiece.
- Cut pineapple chunks for skewers: Take the second pineapple, trim away the spiky skin, and remove the tough inner core. Slice the pineapple into rings about three-quarters of an inch thick, then cut each ring into bite-sized chunks roughly one inch wide. Aim for uniform cubes so they match the size of the other fruits and stay secure on the skewers.
- Cube the melons: For the watermelon, slice off the rind and cut the flesh into slabs about one inch thick before cubing. For cantaloupe or honeydew, halve the fruit, scoop out the seeds, remove the rind, and cut the flesh into even one-inch pieces. Keeping all the melon cubes the same size not only looks professional but also helps the skewers balance when standing upright.
- Prepare strawberries and kiwi: Trim the leafy tops off the strawberries but leave them whole if they are small. Larger strawberries can be cut in half for even sizing. Peel the kiwis and cut them into quarter-inch thick slices, which give a nice pop of green color on each skewer. If you prefer honeydew instead of kiwi, cut it into one-inch cubes to match the other fruit pieces. Gently blot the fruit with paper towels to remove excess moisture.
- Drain and dry mandarin oranges: Empty a can or jar of mandarin oranges into a colander and let the segments drain well. Pat them gently with a paper towel to absorb any remaining syrup or juice.Drying prevents the fruit from slipping on the skewers and keeps the arrangement neat.
- Smooth the skewers for easy use: Before threading, check each wooden skewer for rough edges. Rub two skewers together or roll them between your palms to remove splinters.If the tip is too sharp, lightly tap it on the cutting board to blunt it. For younger guests, consider trimming the skewers to a shorter length for easier handling.
- Plan a colorful fruit pattern: To make each skewer look attractive, decide on a repeating order of fruits. A good example would be watermelon, cantaloupe, strawberry, mandarin, kiwi, and pineapple. Alternate colors and textures for a rainbow effect. Start with a heavier fruit such as pineapple or watermelon at the base to help anchor the skewer securely when it’s inserted into the pineapple centerpiece.
- Assemble the skewers and display: Thread the fruits onto the skewers, following your chosen pattern. Press the pieces snugly together but not so tightly that they split. Once finished, insert each skewer into the hollowed pineapple at a slight upward angle to prevent slipping. Continue until the pineapple is full and resembles a vibrant bouquet of fruit.Place the filled pineapple on a platter, and you’re ready to serve a centerpiece that is as delicious as it is eye-catching.
- Make-ahead tip: You can prepare the kabobs earlier in the day if serving them the same evening. Store them in the refrigerator covered with plastic wrap or foil to keep them fresh. For the best appearance and texture, avoid making them more than 12–16 hours in advance.
Notes
- Use two pineapples: one as a decorative centerpiece, and one for the skewer chunks.
- Keep fruit pieces uniform (around 1-inch cubes) so skewers are balanced and neat.
- Insert skewers at a slight upward angle in the pineapple so fruit doesn’t slip off.
- Pat fruit dry with paper towels before threading to prevent soggy kabobs.
- Alternate colors and textures for a rainbow effect that looks as good as it tastes.
- Shorten skewers for children’s servings to make them safer and easier to handle.
- Prepare kabobs the same day for best freshness—avoid making them a day ahead.
- Save extra pineapple juice or melon scraps for smoothies, sauces, or salad dressings.
- Choose firm but ripe fruit for easy threading and vibrant presentation.
- Use a platter or tray underneath the pineapple centerpiece to catch juices.
