Polynesian Sausage Kabobs for 2 Recipe

Polynesian Sausage Kabobs for 2 Recipe
Polynesian Sausage Kabobs for 2 Recipe photo by Taste of Home
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Polynesian Sausage Kabobs for 2 Recipe

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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.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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.
Originally published as Polynesian Sausage Kabobs in Cooking for 2 Summer 2009, p44

Nutritional Facts

2 each: 305 calories, 7g fat (2g saturated fat), 71mg cholesterol, 2119mg sodium, 42g carbohydrate (34g sugars, 3g fiber), 22g protein.

  • 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
  1. 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.
  2. Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread the sausage, pineapple, cantaloupe and green pepper.
  3. 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.
Originally published as Polynesian Sausage Kabobs in Cooking for 2 Summer 2009, p44

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