Daniel Plan Signature Chef Robert Sturm


Ingredients: Fruit Kebabs

  • 1 cup 1-inch pineapple chunks
  • 1 cup 1-inch mango chunks
  • 1 cup 1-inch peaches
  • 1 cup 1-inch banana chunks
  • 1/4 tsp. cinnamon

Ingredients: Dip

  • 6 oz. fat-free plain Greek Yogurt (Fage is my favorite)
  • Sprinkle of stevia
  • 1/8 tsp. Cinnamon
  • 1/8 tsp. vanilla extract


If using wooden skewers, soak them in water for about 20 minutes to prevent burning. (You’ll need 4 of them.) Combine dip ingredients in a bowl and mix until creamy and smooth. Refrigerate for at least one hour so flavors come together.

Skewer the fruit chunks alternately onto the skewers, packing the pieces together tightly. Sprinkle with cinnamon.

Bring a grill sprayed with nonstick spray to medium heat. Add skewers, cover, and cook until fruit is slightly blackened and caramelized, about 2 minutes per side. You can also make them in a grill pan. Serve grilled fruit with dip and enjoy