Taste of Home
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.
METHOD: Grill (gas or charcoal)
TIME: Prep/Total Time: 30 min.
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
Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). Thread 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.
One serving:1 kabob
Calories: 95,Fat:6 g,Saturated Fat:2 g,Cholesterol: 23 mg,Sodium:199 mg,Carbohydrate: 7 g,Fiber:1 g,Protein:5 g