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.