Polynesian Kabobs Recipe

5 1 1
Polynesian Kabobs Recipe
Polynesian Kabobs Recipe photo by Taste of Home
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Polynesian Kabobs Recipe

Read Reviews
5 1 1
Publisher Photo
With their explosion of flavors and textures, these kabobs make a quick, satisfying entree. —Chris Anderson of Morton, Illinois.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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. Yield: 14 kabobs
Originally published as Polynesian Kabobs in Taste of Home April/May 2000, p17

Nutritional Facts

1 each: 95 calories, 6g fat (2g saturated fat), 23mg cholesterol, 199mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. In a small bowl, combine the honey, soy sauce, nutmeg, pepper and reserved pineapple juice.
  3. Grill kabobs, uncovered, over medium-hot heat for 6-7 minutes on each side or until the sausages are browned, basting occasionally with marinade. Yield: 14 kabobs
Originally published as Polynesian Kabobs in Taste of Home April/May 2000, p17

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MY REVIEW
Regi M User ID: 4585753 52167
Reviewed 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..."

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