Name: Polynesian Kabobs
Prep time: 30 min
Total time: 30 min
Yield: 14 kabobs
Ingredients: 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

With their explosion of flavors and textures, these kabobs make a quick, satisfying entree. —Chris Anderson, Morton, Illinois.

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Polynesian Kabobs

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Yield:14 kabobs

Prep:30 min

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Ingredients

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

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Directions

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.