Pineapple Mango Brochettes with Sweet Beer Glaze

(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)

Beer in a dessert? Why not? This is an easy finale to a grilled meal and great with fruit flavored beers.

Ingredients

• 8 wooden skewers, soaked in water

• 16 pieces pineapple (peeled and cubed), in one-inch cubes

• 16 pieces green mango (wedged), in one-inch cubes

• 8 ounces ale or lager beer

• 2 tablespoons butter

• 1 /2 cup brown sugar

• 2 tablespoons Dijon mustard

Instructions

Thread two pieces of pineapple and two mango chunks on each wooden skewer, alternating. Set aside. On top of the stove over medium-hot heat, bring the beer to a boil in a small saucepan. Cook until reduced by half. Stir in the butter, sugar, and mustard and continue cooking for two minutes.

Prepare the grill. Place the brochettes on the grill over a hot fire. Cook for one minute on each side, brushing the brochettes with the glaze during the grilling process.