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Keep your summer dessert fresh and easy with these Grilled Donut and Fruit Kabobs with Mascarpone Cream. Donut holes, pineapple chunks and mandarin oranges are grilled and served with a luscious cream.

Grilled Donut and Fruit Kabobs with Mascarpone Cream


  • Author: Deborah
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 10 kabobs 1x

Description

Keep your summer dessert fresh and easy with these Grilled Donut and Fruit Kabobs with Mascarpone Cream. Donut holes, pineapple chunks and mandarin oranges are grilled and served with a luscious cream.


Scale

Ingredients

Mascarpone Cream

  • 1 cup heavy whipping cream
  • 1 (8 oz) container mascarpone cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Kabobs

  • 1 can (20 oz) Dole Pineapple Chunks
  • 1 can (15 oz) Dole Mandarin Oranges
  • 2030 glazed donut holes

Instructions

  1. Make the mascarpone cream: in a large bowl or the bowl of a stand mixer, whip the cream until stiff peaks form. Set aside.
  2. In another bowl, whip the mascarpone cream, powdered sugar and vanilla together until combined. Stir 1/4 of the whipped cream into the mascarpone mixture. Gently fold the remaining cream into the mixture. Refrigerate until needed.
  3. Drain the pineapple chunks and mandarin oranges. Thread the pineapples, oranges and donuts onto skewers, alternating as desired.
  4. Heat a grill or a grill pan over medium heat. Grill the kabobs until toasted and warmed through, 3-5 minutes per side. (Be careful, as the sugar on the donuts will melt and become very hot, depending on how much glaze is on the donuts.)
  5. Serve the kabobs warm with the mascarpone cream for dipping.