Best Polynesian Kabobs Recipes

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POLYNESIAN SAUSAGE KABOBS



Polynesian Sausage Kabobs image

Here's a meal on a skewer with a unique twist. The pineapple, cantaloupe and peppers complement the sausage perfectly. I frequently fire up the grill for these simple kabobs in summer. That way, I'm free to work longer in my garden.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 9

1/2 cup lemon juice
1/2 cup soy sauce
1/3 cup water
1/3 cup honey
1/4 teaspoon salt
1-1/2 pounds smoked kielbasa or Polish sausage, cut into 1-1/2-inch pieces
1 small pineapple, cut into 1-inch cubes
1 small cantaloupe, cut into 1-inch cubes
2 medium green peppers, cut into 1-inch pieces

Steps:

  • In a large 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 the marinade from sausage. On metal or soaked wooded skewers, alternately thread the sausage, pineapple, cantaloupe and green peppers. Grill, uncovered, over medium heat for 10 minutes or until sausage is browned, turning and basting frequently with reserved marinade.

Nutrition Facts :

POLYNESIAN KABOBS



Polynesian Kabobs image

With their explosion of flavors and textures, these kabobs make a quick, satisfying entree. -Chris Anderson, Morton, Illinois.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 14 kabobs

Number Of Ingredients 8

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

Steps:

  • 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. , 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.

Nutrition Facts : Calories 95 calories, Fat 6g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 199mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

POLYNESIAN KABOBS



Polynesian Kabobs image

This is a quick and simple grill recipe. The flavor is slightly sweet, but can be kicked up with a spicy sausage choice. It is important to use fresh, not pre-cooked, sausage for this recipe.

Provided by Ms B.

Categories     Pineapple

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fresh pork sausage link, each cut into thirds
1 (8 ounce) can water chestnuts, drained
1 (8 ounce) can pineapple chunks, drained (reserve 1 tablespoon juice)
2 tablespoons honey
1 tablespoon reserved pineapple juice
2 teaspoons soy sauce
1/8 teaspoon ground nutmeg
1 dash pepper

Steps:

  • Glaze:.
  • Mix all ingredients together and set aside.
  • Kabobs:.
  • Soak twelve 6 to 8 inch wooden skewers in water 30 minutes.
  • Preheat grill to medium heat.
  • Alternate sausage, water chestnuts and pineapple on skewers.
  • Coat kabobs with glaze.
  • Cover and grill kabobs about 4 inches from heat for about 10 to 12 minutes, turning and brushing with glaze once, and until sausage is firm and light brown.

Nutrition Facts : Calories 470.2, Fat 30.2, SaturatedFat 10, Cholesterol 81.7, Sodium 898.5, Carbohydrate 31.8, Fiber 2.2, Sugar 20, Protein 18.5

POLYNESIAN SAUSAGE KABOBS FOR 2



Polynesian Sausage Kabobs for 2 image

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.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 kabobs.

Number Of Ingredients 9

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 smoked kielbasa or Polish sausage, 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

Steps:

  • 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.

Nutrition Facts : Calories 305 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 2119mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 3g fiber), Protein 22g protein.

POLYNESIAN KABOBS



Polynesian Kabobs image

With their explosion of flavors and textures, these kabobs make a quick, satisfying entree. -Chris Anderson, Morton, Illinois.

Provided by @MakeItYours

Number Of Ingredients 8

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

Steps:

  • 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. , 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.

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