Grilled Sugar Cane Skewered Pineapple and Strawberries with Melissa's Dessert Sauces
By Chef Tom Fraker

2 South African Baby Pineapples cut into large chunks
16 large Strawberries stemmed

Carefully pierce a piece of pineapple with a swizzle stick (it will be necessary to make a pilot hole with a large wooden skewer first so you don't split the fruit), then do the same with a strawberry. Repeat the sequence until one skewer is complete. You should have two pineapple chunks and two strawberries per skewer. Repeat the procedure for the remaining sugar cane swizzle stix. Grill the skewers on the BBQ or in a grill pan until you see grill marks. Turn over and repeat. Serve with the dessert sauces. Can be served hot or cold.

This makes for a delicious appetizer or a light dessert.