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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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With their explosion of flavors and textures, these kabobs make a quick, satisfying entree. I've also served them as a fun appetizer, reports Chris Anderson of Morton, Illinois. 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:
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.
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