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4.41 from 5 votes

BBQ Fruit Salad

Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Dairy Free, Gluten/Grain Free, Nut Free, Paleo, Refined Sugar Free, SCD Legal, Vegan
Servings: 4


  • 2 tbsp honey
  • 1/2 tsp cinnamon
  • 2 tbsp coconut oil
  • 1 tsp honey or maple syrup
  • 1 tsp vanilla
  • 4 pineapple rounds cut into thirds
  • 2 plums pitted and cut into quarters
  • 2 nectarines pitted and cut into eighths
  • 3 apricots pitted and halved
  • 10 strawberries halved
  • 1/2 cup blueberries
  • 2 tbsp chopped fresh mint


  • Turn the barbecue on to high heat
  • In a sauce pan on the stove on medium heat combine the coconut oil, cinnamon, honey, and vanilla extract and stir until the coconut oil has melted and the liquid begins to slightly bubble. Remove from the heat and stir in the cinnamon
  • In a large bowl add the slices of pineapple, plums, nectarines and apricots and pour the coconut oil and honey mixture overtop. Toss with your hands to evenly coat the fruit.
  • Lay the nectarines, apricots, plums and pineapple out on the barbecue and cook for approximately 3 minutes per side or until grill marks begin to show.
  • While the fruit is cooking, toss the strawberries and blueberries in any of the remaining coconut and honey liquid thats left at the bottom of the bowl.
  • To serve combine the grilled fruit and strawberry and blueberries in a bowl or on a platter, sprinkle with the chopped mint and serve with a bowl of coconut whip or lemon cream to spoon on top.