Papaya-Pineapple Kebabs with Golden Caramel Sauce

Yield: 6 servings (serving size: 1 kebab and 3 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 3%
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.8g
  • Carbohydrate: 44.4g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 14mg
  • Calcium: 48mg


  • 3 cups cubed peeled papaya, divided
  • 1/4 cup fresh lime juice
  • 2 tablespoons dark rum
  • 2 teaspoons vanilla extract
  • 1 cup water
  • 3/4 cup grated piloncillo or firmly packed brown sugar
  • 3 whole cloves
  • 1 (4-inch) cinnamon stick
  • 3 cups cubed pineapple
  • Vegetable cooking spray


  1. Place 3/4 cup papaya, lime juice, rum, and vanilla in a food processor, and process until smooth; set aside.
  2. Combine water, piloncillo, cloves, and cinnamon in a medium saucepan; cook over medium heat 13 minutes. Increase heat to medium-high, and cook an additional 10 minutes or until the consistency of thin syrup (do not stir). Remove from heat; let stand 1 minute. Discard cloves and cinnamon stick. Carefully stir in pureed papaya mixture. Pour sauce into a bowl; set aside.
  3. Thread remaining papaya cubes and pineapple cubes alternately onto each of 6 (10-inch) skewers. Place skewers on broiler pan coated with cooking spray; broil 8 minutes or until lightly browned, basting occasionally with caramel sauce. Serve kebabs with remaining sauce.
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