Tamarind and Molasses-Glazed Fruit Kebabs


Preparation info

  • Difficulty


  • Serves


Appears in

Food for Friends

Food for Friends

By Levi Roots

Published 2010

  • About

These fruity barbecued kebabs are divine. Molasses isn’t to everyone’s taste so you could leave it out and just increase the amount of sugar, if you prefer. If you can’t find tamarind paste -which is a pounded sour fruit - use extra lime juice instead.


  • 1 pineapple
  • 2 mangos, peeled and stoned (see page 25)
  • 2 bananas, just underripe
  • seeds from 1 pomegranate
  • lime wedges, to serve

For the Glaze

  • ¾ tbsp tamarind paste
  • ½ tbsp. molasses
  • 6 tbsp. soft light brown sugar
  • finely grated zest and juice of ½ lime


  1. Soak 4-6 wooden skewers in cold water for at least 30 minutes before cooking, to help prevent them from burning. Top and tail the pineapple, cut away the skin, then cut out the spiny ‘eyes’. Cut lengthways into quarters, then remove and discard the hard core. Cut the pineapple into 3 cm (1¼ in) chunks.
  2. Cut the mango into chunks about the same size as your pineapple chunks. Peel the bananas and cut into similar-sized pieces.
  3. Mix the ingredients for the glaze together in a broad, shallow container and add the fruit. Turn it over in the glaze until it is well coated. Thread the fruit on to the skewers. Cook the kebabs on the barbecue over a gentle heat, otherwise the sugary glaze will burn before your fruit has softened. If they are getting too dark, wrap them in foil and return to the heat. If you prefer, you can cook them on a griddle pan or under a grill.
  4. Put the cooked kebabs on to a platter and scatter over the pomegranate seeds. Serve with wedges of lime to squeeze over.