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Polynesian Kabobs
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1 can (8 ounces) unsweetened pineapple chunks
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
Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for
another use). Thread 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.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |