Polynesian Sausage Kabobs for 2

Name: Polynesian Sausage Kabobs for 2
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 kabobs.
Ingredients: 1/4 cup lemon juice; 1/4 cup reduced-sodium soy sauce; 2 tablespoons water; 2 tablespoons honey; 1/8 teaspoon salt; 1/2 pound Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, cut into 1-1/2-inch pieces; 8 cubes fresh pineapple chunks (1-inch); 12 cubes cantaloupe (1-inch); 1 small green pepper, cut into 1-inch pieces

Here's a meal on a skewer with a unique twist. Pineapple, cantaloupe and peppers complement the sausage perfectly, shares Patricia Eggemeyer, Ellis Grove, Illinois. I frequently fire up the grill for these simple kabobs in summer.

Ingredients

1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
2 tablespoons water
2 tablespoons honey
1/8 teaspoon salt
1/2 pound Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, cut into 1-1/2-inch pieces
8 cubes fresh pineapple chunks (1-inch)
12 cubes cantaloupe (1-inch)
1 small green pepper, cut into 1-inch pieces

Directions

In a small bowl, combine the first five ingredients. Set aside half of the marinade for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add sausage. Seal bag and turn to coat. Refrigerate for 3 hours.
Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread the sausage, pineapple, cantaloupe and green pepper.
Grill, uncovered, over medium heat for 8-10 minutes or until sausage is browned, basting frequently with reserved marinade and turning once.