Polynesian Sausage Kabobs Recipe

5 1 1
Polynesian Sausage Kabobs Recipe
Polynesian Sausage Kabobs Recipe photo by Taste of Home
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Polynesian Sausage Kabobs Recipe

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5 1 1
Publisher Photo
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.
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.

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 smoked kielbasa 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

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.
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

  • 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 smoked kielbasa 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
  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

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Lacey Mae User ID: 5558329 56406
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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