Polynesian Kabobs Recipe

Polynesian Kabobs Recipe Polynesian Kabobs Recipe photo by Taste of Home Rating 5

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.

This recipe is:

Quick

  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • My Savings
  • Email
[X]

Rate Polynesian Kabobs Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
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

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Polynesian Kabobs

Polynesian Kabobs Recipe

Polynesian Kabobs

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

(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...

 
 

July 4th Recipes

July 4th Recipes
Advertise with us
ADVERTISEMENT
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT