Grilled watermelon and pineapple skewers with chili and lime
1/2 of a 6 pound seedless watermelon, cut into 1 inch cubes. One pineapple, peeled, cored and cut into 1 inch cubes.
Two mangos, peeled, pitted and cut into one inch cubes.
Grated zest and juice of one lime vegetable oil, for brushing
2 teaspoons of chili powder
coarse sea salt.
Thread the watermelon mango and pineapple cubes on the skewers. Put the skewers in a large Ziploc plastic bag, being careful not to puncture the bag. Add the lime juice and toss gently to incorporate. Refrigerate at least 30 minutes or until ready to use. Next heat up your Arteflame grill to operational temperature. Remove the skewers from the bag and place them on a baking sheet or plate. Brush the fruit with vegetable oil and place the skewers on the grill. Grill, turning once, until they darken in appearance, about 6 to 8 minutes.
Transfer to a serving platter. Combine the lime zest, chili powder and 1 teaspoon of salt into a small bowl. Sprinkle the seasoning over the grilled fruit.