Polynesian Kabobs

1. 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. 2

   In a small bowl, combine the honey, soy sauce, nutmeg, pepper and reserved pineapple juice.

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.