Best Polynesian Sausage Kabobs Recipes

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

Ingredients

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 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

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 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.