Pineapple and Mango Skewers with Coconut Dip Recipe

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Everett Published: February 17, 2021 Modified: May 31, 2021

How To Make Pineapple and Mango Skewers with Coconut Dip

Add some tropical vibes to your dessert with this pineapple and mango skewers dish! Enjoy the grilled fruits with a side of honey coconut sauce.

Preparation: 15 minutes
Cooking: 5 minutes
Soak Time: 1 hour
Total: 1 hour 20 minutes



  • ½cupunsalted raw cashews
  • ¾cupcoconut milk
  • 2tbsphoney
  • 1tbspcoconut oil
  • cupsflaked coconut
  • 1fresh pineapple,peeled, cut into cubes
  • 1fresh mango,peeled, cut into cubes


  • Skewers


  1. Soak the cashews in a bowl of water for 1 to 2 hours, then drain.

  2. Blend the soaked cashews, coconut milk, honey, and coconut oil in a blender until dip is smooth. Transfer the dip to a bowl, cover, and refrigerate.

  3. Set the oven rack about 6 inches from the heat source and preheat the oven’s broiler. Spread the flaked coconut onto a baking sheet.

  4. Broil coconut in the preheated oven for 10 seconds to 1 minute, watching the whole time, until the coconut is toasted. Remove the baking sheet from the oven and allow the coconut to cool.

  5. Preheat an outdoor grill to medium-high heat and lightly oil the grate. Thread the pineapple and mango onto skewers.

  6. Place the skewers onto the preheated grill, then cook for about 1 minute per side, turning once.

  7. Sprinkle toasted coconut over dip and serve alongside skewers. Enjoy!


  • Calories: 170.40kcal
  • Fat: 10.25g
  • Saturated Fat: 7.11g
  • Monounsaturated Fat: 1.77g
  • Polyunsaturated Fat: 0.60g
  • Carbohydrates: 20.65g
  • Fiber: 2.60g
  • Sugar: 15.10g
  • Protein: 2.33g
  • Sodium: 5.71mg
  • Calcium: 19.20mg
  • Potassium: 236.24mg
  • Iron: 1.38mg
  • Vitamin A: 17.38µg
  • Vitamin C: 46.76mg
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