Cooking Light JANUARY 1998
Drain pineapple through a sieve over a bowl, reserving juice. Set aside 16 pineapple chunks and 1/4 cup juice, reserving remaining pineapple and juice for another use. Cut apples into 16 (1-inch) chunks. Thread fruit alternately onto 16 (6-inch) plastic drinking straws or wooden skewers. Brush with reserved 1/4 cup pineapple juice. Serve with Creamy Strawberry Dip.
Go to full version of