Polynesian Kabobs
Taste of Home
With their explosion of flavors and textures, these kabobs make a quick, satisfying entree. "I've also served them as a fun appetizer," reports Chris Anderson of Morton, Illinois.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 can (8 ounces) unsweetened pineapple chunks
- 1 package (12 ounces) light pork breakfast sausage links
- 1 can (8 ounces) whole water chestnuts, drained
- 1 large sweet red pepper, cut into 1-inch chunks
- 2 tablespoons honey
- 2 teaspoons reduced-sodium soy sauce
- 1/8 teaspoon ground nutmeg
- Dash pepper
Directions:
Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). Thread sausages, water chestnuts, pineapple and red pepper alternately onto 12 metal or soaked wooden skewers.
Grill kabobs, uncovered, over medium-hot heat for 7 minutes. In a small bowl, combine honey, soy sauce, nutmeg, pepper and reserved pineapple juice. Turn kabobs; brush with honey mixture. Grill 5-6 minutes longer or until the sausages are browned. Yield: 6 servings (2 kabobs each).