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Polynesian Kabobs Recipe

Polynesian Kabobs Recipe photo by Taste of Home

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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.

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Polynesian Kabobs Recipe

Prep/Total Time: 30 min.

Yield: 14 Servings

30 30

Ingredients

1 can (8 ounces) DOLE® Pineapple Chunks in 100% Pineapple Juice
1 package (14 ounces) breakfast turkey sausage links, cut in half
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 the sausages, water chestnuts, pineapple and red pepper alternately onto 14 metal or soaked wooden skewers.
In a small bowl, combine the honey, soy sauce, nutmeg, pepper and reserved pineapple juice.
Grill kabobs, uncovered, over medium-hot heat for 6-7 minutes on each side or until the sausages are browned, basting occasionally with marinade. Yield: 14 kabobs.

Nutritional Facts 1 kabob equals 95 calories, 6 g fat (2 g saturated fat), 23 mg cholesterol, 199 mg sodium, 7 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Polynesian Kabobs in Taste of Home April/May 2000, p17

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Polynesian Kabobs

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(1-1) of 1 reviews

Reviewed on May. 30, 2010 by Regi M

Thanks for reminding me to use my skewers! I have long metal ones. I didn't have the turkey sausage links so used Octoberfest sausage cut in inch and a half peices and I added whole mushrooms. Yummy! Am going to do this again with New Zealand Spring Lamb sausage pieces and will add more colour with orange, yellow and green pepper chunks - especially when we have company. Thanks for the recipe! P.S. My husband always loves to drink the drained pineapple juice (his favourite) when a recipe doesn't need it...