Grilled Tropical Fruit

In the four decades since the 1950’s, hamburgers, hot dogs, ribs, and other meats have captured prime positions on the American backyard grill. For years there seemed little room (or tolerance) for non-traditional grilling fare, like fruit, on the grill. However, the food renaissance of the past few years has encouraged curiosity and creative experimentation with food and the use of the grill as a transformative element for not only meats, but for food items from nearly every food group. 

Peeled PineapplFruit-on-the-grill is having its heyday. Stone fruit, tropical fruit, any fruit, actually, is a worthy ingredient for grilling.  It’s a sweet chore to grill fruit: watching it caramelize, catching its aroma on the wind. As it grills, fruit becomes slightly darker and more sugary; its taste mellows. It becomes even more amenable to enhancements, such as Litehouse Fruit Dips.

Mango and Pulp

A drizzle of Litehouse Chocolate Dip on grilled pineapple is quite delightful. The sweet and smoky taste of grilled pineapple paired with Litehouse Foods’ made-with-Hershey’s-cocoa Chocolate Dip is a taste that rivals a calorie-rich dessert. Yet, two slices of pineapple (3 ½ inches in diameter and ¾ inches thick) is 84 calories. A drizzle of Litehouse Chocolate Dip (one third of the container) is about 33 calories. So, this dessert adds up to big-calorie taste for only 117 calories.

Grilling Pineapple

A generous spoonful of Litehouse Vanilla Yogurt Fruit Dip with grilled mango is simply marvelous. Mango softens to a pudding consistency when grilled (or broiled). A four-ounce portion of grilled mango, mixed with two tablespoons (one serving) of Litehouse Vanilla Yogurt Fruit Dip, is a dessert of about 144 calories, which, according to Diabetic Living Magazine, is within the range to be considered a low-calorie dessert.

Whether you are watching calories closely or are generally eating healthier, desserts don’t have to be dumped from your diet. Grilling (or roasting) tropical fruit and adding a delicate drizzle or a spoonful of Litehouse Fruit Dips can satisfy cravings for a rich dessert while keeping the calories in check.


Grilled Tropical Fruit Recipe

Serves 2-3 | Finish in 17-30 minutes

Seasonal fruit plus Litehouse® dips can turn any dessert into a rich treat. 


For Grilled Pineapple with Chocolate

  • 1 Pineapple, peeled and sliced about 3 ½ inches in diameter and ¾ inches thick
  • Non-Stick Cooking Spray or Non-Stick Aluminum Foil, for the grill
  • 1 container Litehouse® Chocolate Dip

For Grilled Mango and Vanilla Yogurt Fruit Dip

  • 1 whole mango, split into two 4-oz. pieces
  • non-stick cooking spray or non-stick aluminum foil for the grill
  • 4 Tbsp. Opadipity by Litehouse® Vanilla Almond Greek Yogurt Dip


Slice mango, avoiding the pit, into halves. As with the pineapple, place the mango cut-side down on a hot grill covered with aluminum foil that has been sprayed with non-stick cooking spray (or place on non-stick grilling foil).  
Place mango halves flesh down on hot grill for 5-7 minutes.
Remove mango from grill and set aside until it’s cool enough to handle.
Remove 2 Tbsp. of pulp from each half of grilled mango. Mix with 4 Tbsp. of Opadipity and spoon mango-and-yogurt-dip mixture into mango halves.
Serve at room temperature. 

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