Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from The Nut Butter Cookbook by Robin Robertson (vegan and gluten-free)

Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce

Vary the fruit according to the season and your preference – bananas, apricots, and peaches are good choices. If using bamboo skewers, be sure to soak them in water for 30 minutes to prevent burning. Use a soy-free vegan butter to make this soy-free.
Course Dessert
Cuisine American
Yields 4 servings
Author Robin Robertson



  • 2 tablespoons vegan butter
  • 1/2 cup natural sugar, plus more to sprinkle fruit
  • 1/2 cup peanut butter
  • 1/2 cup pineapple juice
  • 1/2 cup unsweetened coconut milk


  • 3 ripe plums, halved, pitted, and cut into 1 1/2-inch chunks
  • 1 pineapple, peeled, cored, and cut into 1 1/2-inch chunks
  • 1 cup hulled strawberries


  1. Sauce: Melt the butter in a small saucepan over medium heat. Add the sugar and stir to dissolve. Stir in the peanut butter, then add the pineapple juice and coconut milk, stirring constantly. Reduce the heat to low and simmer for 1 minute. Keep warm while you grill the fruit.
  2. Fruit: Thread the plums, pineapple, and strawberries onto skewers in an alternating pattern. Sprinkle with a little sugar and grill them on both sides, just until grill marks start to appear, about 5 minutes.
  3. Arrange the skewered fruit on 4 plates along with small dipping bowls of the warm sauce.

Recipe Notes

The Nut Butter Cookbook

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.