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Tropical Sausage Kabobs

 Tropical Sausage Kabobs
"I've prepared these yummy kabobs for family and friends for years," says Joan Hallford of North Richland Hills, Texas. "They're a favorite to serve on the patio on summer evenings."
4-6 ServingsPrep/Total Time: 25 min.


  • 1 tablespoon cornstarch
  • 3 tablespoons Dijon mustard
  • 3/4 cup ginger ale
  • 1/3 cup honey
  • 1 pound fully cooked Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 1-inch chunks
  • 4 medium firm bananas, cut into 1-inch slices
  • 2 fresh pineapple, peeled and cut into 1-inch chunks or 2 cans (20 ounces each) pineapple chunks, drained


  • In a small saucepan, combine the cornstarch and mustard until smooth.
  • Gradually stir in ginger ale and honey until well blended. Bring to
  • a boil; cook and stir for 2 minutes or until thickened and bubbly.
  • Alternately thread sausage and fruit onto metal or soaked wooden
  • skewers. Brush with mustard sauce. Grill, uncovered, over medium-hot
  • heat for 4 minutes or until evenly browned, basting and turning
  • several times. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 each) equals 466 calories, 22 g fat (8 g saturated fat), 51 mg cholesterol, 1,008 mg sodium, 60 g carbohydrate, 4 g fiber, 12 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a

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Tropical Sausage Kabobs (continued)

Wine (continued)
medium-bodied white wine such as Riesling or Gewürtztraminer