Grilled Fruit Brochette with Two Sauces

Yield: 4-6 servings
Pineapple, ripe 1 each
Bananas, ripe but firm 2-3 each
Seedless grapes, large 1 bunch
Navel orange 1 each
Wood or metal skewers 12 each
Method:
1. Peel and core the pineapple. Cut the cleaned pineapple into bite sized chunks. Place the pineapple in a bowl and set aside. Wash and drain the grapes. Pick the largest grapes you can find, place them in a bowl and reserve.
2. Preheat a grill pan on medium heat or barbeque to medium heat. If using wood skewers, soak them in water for at least half an hour.
3. Just before assembling the skewers, peel and cut the banana into 1/2 inch thick slices. If you want to cut the banana ahead of time, toss the slices in a small amount of lemon juice to keep the banana from oxidizing.
4. Thread a piece of pineapple on a skewer. Be sure to thread the skewer just slightly off center. Take a second skewer and thread the pineapple again. Each brochette will have two skewers. This technique keeps the fruit from spinning as you cook.
5. Lightly coat the grill pan or barbeque rack with vegetable oil. Grill the brochettes until lightly marked, about 5-7 minutes. If you wish, you can sprinkle some turbinado or brown sugar on the brochettes, but this will increase the caloric content. While grilling the brochette, cut the orange in half and grill until nicely marked.
6. When the brochettes and orange are nicely marked, remove them to a platter and serve with two sauces.