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Polynesian Sausage Kabobs Recipe
Polynesian Sausage Kabobs Recipe photo by Taste of Home

Polynesian Sausage Kabobs Recipe

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Here's a meal on a skewer with a unique twist. The pineapple, cantaloupe and peppers complement the sausage perfectly. I frequently fire up the grill for these simple kabobs in summer. That way, I'm free to work longer in my garden.
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES:5 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES: 5 servings

Ingredients

  • 1/2 cup lemon juice
  • 1/2 cup soy sauce
  • 1/3 cup water
  • 1/3 cup honey
  • 1/4 teaspoon salt
  • 1-1/2 pounds Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 1-1/2-inch pieces
  • 1 small pineapple, cut into 1-inch cubes
  • 1 small cantaloupe, cut into 1-inch cubes
  • 2 medium green peppers, cut into 1-inch pieces

Directions

  1. In a large 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.
  2. Drain and discard the marinade from sausage. On metal or soaked wooded skewers, alternately thread the sausage, pineapple, cantaloupe and green peppers. Grill, uncovered, over medium heat for 10 minutes or until sausage is browned, turning and basting frequently with reserved marinade. Yield: 5 servings.
Originally published as Polynesian Sausage Kabobs in Country Woman January/February 2004, p31

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Jul. 24, 2011

"This was another winner from ToH! It gave us a nice change from the pan fried sausage to a fun, on the grill & out of the hot kitchen, version. I left of the peppers for none one can eat them. It was good with just the other fruit and fine too with only pineapple and some sweet onions. JAF"

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