With just 2 teaspoons of curry powder, you get the benefit of a blend of many spices--sometimes as many as 20.
1/2 fresh pineapple, cut into 1-inch cubes
4 medium plums, pitted and quartered
3 kiwifruit, peeled and quartered
2 small bananas, peeled and cut into 1-inch slices
1/4 cup frozen pineapple-orange-banana juice concentrate, thawed and undiluted
1/4 cup light rum
2 tablespoons honey
2 teaspoons curry powder
1/2 teaspoon ground ginger
Vegetable cooking spray
1 (8-ounce) carton vanilla low-fat yogurt
How to Make It
Place first 4 ingredients in a large bowl. Combine juice concentrate, rum, honey, curry, and ginger; stir well. Pour juice mixture over fruit, and toss gently. Cover and chill 3 hours, stirring occasionally.
Soak 12 (6-inch) wooden skewers in water for 30 minutes. Drain fruit mixture, reserving 2 tablespoons juice. Thread fruit alternately onto skewers. Place kabobs on a baking sheet coated with cooking spray. Broil 3 inches from heat (with electric oven door partially opened) 3 to 4 minutes on each side or until fruit is lightly browned.
Combine 2 tablespoons reserved juice mixture and yogurt; stir well. Serve kabobs with yogurt sauce.