Polynesian Kabobs

Polynesian Kabobs Recipe A low-fat pork sausage pairs with pineapple, sweet red pepper and water chestnuts with a honey-soy glaze.


  • 2 tablespoons honey
  • 2 teaspoons reduced-sodium soy sauce
  • 1/8 teaspoon ground nutmeg
  • Dash pepper
  • 1 can (8 ounces) unsweetened pineapple chunks
  • 1 package (12 ounces) light pork breakfast sausage links
  • 1 can (8 ounces) whole water chestnuts, drained
  • 1 large sweet red pepper, cut into 1-inch chunks

    How to make it 

  • 1

    Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). Thread sausages, water chestnuts, pineapple and red pepper alternately onto 12 metal or soaked bamboo skewers. Grill kabobs, uncovered, over medium-hot heat for 7 minutes.

  • 2

    In a small bowl, combine honey, soy sauce, nutmeg, pepper and reserved pineapple juice. Turn kabobs; brush with honey mixture. Grill 5-6 minutes longer or until the sausages are browned. Serves 6.

Nutritional Information(per serving)

  • Calories: 147
  • Fat: 6g
  • Saturated Fat: 0g
  • Cholesterol: 43mg
  • Sodium: 531mg
  • Carbs: 14g
  • Protein: 11g
  • Fiber: 0g

    Diabetic Exchanges: 1 meat, 1 vegetable, 1/2 fruit.

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