Ingredients

• 1/2 cup fresh mango cubes
• 1/2 cup fresh pineapple cubes
• 1/4 cup Greek yogurt
• 1 tablespoon shredded unsweetened coconut, plus more for garnish
• 1 tablespoon orange juice
• 1 teaspoon maple syrup

Instructions

1. Special equipment: 2 wooden skewers, each cut in half
2. Divide the mango and pineapple into three servings, then place on three of the skewers, alternating the fruit on each. Store in the refrigerator until ready to serve.
3. Mix the yogurt with the coconut, orange juice and maple syrup. Store in the refrigerator until ready to serve. Serve the kebabs garnished with coconut and the yogurt sauce for dipping.