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Polynesian Kabobs

With their explosion of flavors and textures, these kabobs make a quick, satisfying entree. —Chris Anderson, Morton, Illinois.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    14 kabobs


  • 1 can (8 ounces) unsweetened pineapple chunks
  • 1 package (14 ounces) breakfast turkey sausage links, cut in half
  • 1 can (8 ounces) whole water chestnuts, drained
  • 1 large sweet red pepper, cut into 1-inch chunks
  • 2 tablespoons honey
  • 2 teaspoons reduced-sodium soy sauce
  • 1/8 teaspoon ground nutmeg
  • Dash pepper


  • Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). Thread the sausages, water chestnuts, pineapple and red pepper alternately onto 14 metal or soaked wooden skewers.
  • In a small bowl, combine the honey, soy sauce, nutmeg, pepper and reserved pineapple juice.
  • Grill kabobs, uncovered, over medium-hot heat for 6-7 minutes on each side or until the sausages are browned, basting occasionally with marinade.
Nutrition Facts
1 each: 95 calories, 6g fat (2g saturated fat), 23mg cholesterol, 199mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 5g protein.

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  • Regi M
    May 30, 2010

    Thanks for reminding me to use my skewers! I have long metal ones. I didn't have the turkey sausage links so used Octoberfest sausage cut in inch and a half peices and I added whole mushrooms. Yummy! Am going to do this again with New Zealand Spring Lamb sausage pieces and will add more colour with orange, yellow and green pepper chunks - especially when we have company. Thanks for the recipe! P.S. My husband always loves to drink the drained pineapple juice (his favourite) when a recipe doesn't need it...