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Polynesian Sausage Kabobs for 2

Here's a meal on a skewer with a unique twist. Pineapple, cantaloupe and peppers complement the sausage perfectly, shares Patricia Eggemeyer, Ellis Grove, Illinois. I frequently fire up the grill for these simple kabobs in summer.

2 ServingsPrep: 10 min. + marinating Grill: 10 min.

Ingredients

1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
2 tablespoons water
2 tablespoons honey
1/8 teaspoon salt
1/2 pound smoked kielbasa or Polish sausage, cut into 1-1/2-inch pieces
8 cubes fresh pineapple chunks (1-inch)
12 cubes cantaloupe (1-inch)
1 small green pepper, cut into 1-inch pieces

Directions

In a small bowl, combine the first five ingredients. Set aside half
of the marinade for basting; cover and refrigerate. Pour remaining
marinade into a large resealable plastic bag; add sausage. Seal bag
and turn to coat. Refrigerate for 3 hours.
Drain and discard marinade. On four metal or soaked wooden skewers,
alternately thread the sausage, pineapple, cantaloupe and green
pepper.
Grill, uncovered, over medium heat for 8-10 minutes or until sausage
is browned, basting frequently with reserved marinade and turning
once. Yield: 4 kabobs.

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Polynesian Sausage Kabobs for 2 (continued)

Nutrition Facts: 2 kabobs (prepared with smoked turkey kielbasa) equals 305 calories, 7 g fat (2 g saturated fat), 71 mg cholesterol, 2,119 mg sodium, 42 g carbohydrate, 3 g fiber, 22 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.