Polynesian Kabobs
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 14 kabobs
With their explosion of flavors and textures, these kabobs make a quick, satisfying entree. —Chris Anderson, Morton, Illinois.
Ingredients
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1 can (8 ounces) unsweetened pineapple chunks
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1 package (14 ounces) breakfast turkey sausage links, cut in half
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1 can (8 ounces) whole water chestnuts, drained
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1 large sweet red pepper, cut into 1-inch chunks
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2 tablespoons honey
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2 teaspoons reduced-sodium soy sauce
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1/8 teaspoon ground nutmeg
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Dash pepper
Directions
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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.
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2.
In a small bowl, combine the honey, soy sauce, nutmeg, pepper and reserved pineapple juice.
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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.
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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