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Tropical Sausage Kabobs

"I've prepared these yummy kabobs for family and friends for years," says Joan Hallford of North Richland Hills, Texas. "They're a favorite to serve on the patio on summer evenings."
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4-6 servings

Ingredients

  • 1 tablespoon cornstarch
  • 3 tablespoons Dijon mustard
  • 3/4 cup ginger ale
  • 1/3 cup honey
  • 1 pound fully cooked kielbasa or Polish sausage, cut into 1-inch chunks
  • 4 medium firm bananas, cut into 1-inch slices
  • 2 fresh pineapple, peeled and cut into 1-inch chunks or 2 cans (20 ounces each) pineapple chunks, drained

Directions

  • In a small saucepan, combine the cornstarch and mustard until smooth. Gradually stir in ginger ale and honey until well blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
  • Alternately thread sausage and fruit onto metal or soaked wooden skewers. Brush with mustard sauce. Grill, uncovered, over medium-hot heat for 4 minutes or until evenly browned, basting and turning several times.
Nutrition Facts
1 each: 466 calories, 22g fat (8g saturated fat), 51mg cholesterol, 1008mg sodium, 60g carbohydrate (51g sugars, 4g fiber), 12g protein.

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