Figs wrapped with pancetta or prosciutto or stuffed with semi-soft cheese and nuts make a great hors d'oeuvres. Grilled pineapple is a terrific salsa ingredient to accompany grilled seafood. And fruit can go together with fish or chicken on kebabs. The first thing you should know about marinades is that they don't tenderize. You can soak a chuck steak in olive oil and red wine until the Cubs win the World Series but all you'll get is a soggy piece of tough meat.
Marinades do flavor, however.
Some of the best flavoring agents are red wine, olive oil, garlic, fresh herbs and freshly cracked black pepper. I like to create marinades according to the type of dish I want. Asian calls for sesame oil, soy sauce and rice wine. Greek says garlic, olive oil and rosemary. And so forth.