Polynesian Kabobs with Turkey Breakfast Sausage and Water Chestnuts-Outdoor or George Foreman Grill

I love finding recipes calling for unusual ingredients...  Breakfast sausage on a shish-ka-bob? If you're looking for something really different, don't hesitate to toss some of these Polynesian Kabobs on the grill! I used my George Foreman and that worked great. Because I was cooking for myself... I added some onion and jalapeno to the skewers:@) It's the addition of freshly grated nutmeg to the basting sauce that really makes these kabobs special folks.

I knew I had a can of water chestnuts, but they were sliced instead of whole... Whole would be best.

Leftovers? Serve over rice and call it lunch!

Polynesian Kabobs-from Taste of Home

~printable version~
8 oz can unsweetened pineapple chunks

14 oz turkey breakfast sausage links, thawed and cut in half

8 oz whole water chestnuts, drained well

large red bell pepper, cut into 1" chunks

2 Tblsp honey

2 tsp soy sauce

1/8 tsp nutmeg-freshly ground would be ideal

dash of pepper

1. Alternately thread sausage, veggies and pineapple onto skewers.
2. Mix honey, soy sauce, nutmeg and pepper in small bowl.
3. Grill over medium heat 6-8 minutes on each side or until sausage browns up. Baste with sauce while grilling. *If using George Foreman Grill, turn and move skewers from back to front every couple minutes.

Fire up the grill of your choice and have a happy day:@)

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