These Sausage Kabobs are such an easy and tasty meal that can be whipped up in almost no time. This version is made with pineapple, green and red bell pepper, smoked sausage, and drizzled with teriyaki glaze or this my Asian Dipping Sauce.
Servings: 4 skewers
- 1-14 oz package smoked sausage or any pre-cooked sausage of your choice-I prefer turkey
- 2 cups pineapple I prefer to use fresh pineapple
- 1 red bell pepper
- 1 green bell pepper
- ¼ cup teriyaki glaze homemade or store bought
- Asian Dipping Sauce for dipping
Cut sausage, pineapple, red pepper, and green pepper into 16 one inch pieces each.
Thread 4 metal skewers evenly - one piece red pepper, then sausage, green pepper, pineapple, etc.
Line a baking dish with foil.
Pre-heat over to lowest broiler setting.
Brush skewers with teriyaki glaze.
Broil 6 inches away from heating element for 10-12 minutes, or until vegetables are softened and well browned.
For the grill:
Pre heat the grill to medium heat.
Place skewers on the hot grill, rotating occasionally until the sausage is heated through, the vegetables are softened and there are some slight grill marks.
Brush teriyaki glaze over the skewers and grill a couple minutes longer.
Watch closely because teriyaki sauce/glaze can burn easily.
I used four 12 inch metal skewers for this recipe.
This recipe uses pre-cooked smoked sausage, not raw. If you choose to use raw meat, such as uncooked Italian sausage, be sure to cook the meat to a safe internal temperature.
Try adding some red or yellow onion.
Use mango, papaya or guava in place of fresh pineapple.
If you’re watching your sugar intake, skip the fruit and use more vegetables.
Serving: 1 skewer | Calories: 83kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 735mg | Potassium: 264mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1089IU | Vitamin C: 101mg | Calcium: 18mg | Iron: 1mg