1 fresh pineapple - peeled, cored and cut into 1 inch rings
¼ teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste
Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
Preheat the BBQ for high heat, and lightly oil grate.
Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
6 unpeeled bananas
2 bars chocolate-coated caramel-peanut nougat candy bars (such as Snickers)
With a sharp knife, cut a lengthwise wedge out of each banana, slicing through the peel and almost through the banana. Carefully remove the wedge and set aside. Slice each candy bar into 3 slices the long way. Insert a slice of candy bar into the banana, then replace the wedge back over the candy, pushing the wedge back down. Repeat with remaining bananas; wrap the stuffed bananas tightly in aluminium foil.
Roast the bananas on the BBQ until the fruit is hot and the candy has melted, about 5 minutes. Unwrap the bananas, then remove peel from wedges and eat the bananas with spoons. Candy filling could be very hot, so use caution.
4 peaches, halved and pitted
2 tablespoons honey
1 cup soft cream cheese
handful of chopped nuts of your choice
1 tablespoon vegetable oil
Preheat BBQ for medium-high heat.
Brush peaches with a light coating of oil. Place pit side down onto the grill. Cook for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Cook for 2 to 3 more minutes, or until the filling is warm. Sprinkle with chopped nuts and serve immediately.