Print Options

Back to Polynesian Sausage Kabobs >

Include these items:

Select reviews >

Taste of Home Logo

Polynesian Sausage Kabobs

 Polynesian Sausage Kabobs
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.
5 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 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


  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or

2 of 2

Polynesian Sausage Kabobs (continued)

Wine (continued)