Ingredients
1/2 Cup Coconut, toasted
1 Medium Del Monte Gold pineapple, peeled, cored and cut into 8 slices
1 Small Mango, cut into 2 slices
2 Nectarines, cut in half, pits removed
2 Peaches, cut in half, pits removed
1/2 Cup KRAFT Special Collection Creamy Poppyseed Dressing
Cooking Instructions
Preheat grill to medium-high heat. Toast coconut on piece of aluminum foil with sides folded up for about 10 min. or until golden, stirring occasionally. Place fruit on greased grill. Grill 6 min. or until lightly browned on both sides, turning over after 3 min. Let fruit cool. Remove skin from mangoes, peaches and nectarines; cut into 1/2-inch cubes. Core pineapple slices; cut into 1/2-inch cubes.
Toss fruit with toasted coconut and dressing.
