Candy Corn Kabobs
- Snack on a fruity kabob inspired by the colors of a quintessential Halloween treat.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 2 (.25" round) pineapple slices, peeled
- 1 Granny Smith apple, peeled
- 1 (11-oz) can mandarin oranges, drained
- 16 appetizer picks
Core the pineapple rounds with a round cutter or a paring knife.Cut the pineapple rounds into 8 triangles.
Core the apple, through the middle, leaving it whole. Next, cut the apple into 8 wedges and chop a .5" piece off both ends of each wedge. Discard the ends. Cut the wedges in half widthwise, forming a flat triangle.
Take an appetizer pick and stick it through the wide bottom of a pineapple triangle, then through the middle of a mandarin orange slice. Slide the pick through the large bottom part of an apple triangle, carefully putting it on top of the mandarin orange. Repeat with the
remaining fruit and picks.