Sausage Shrimp Kabobs

• 1 can (8 ounces) pineapple chunks
• 4 bacon strips
• 8 large fresh mushrooms
• 8 uncooked large shrimp, peeled and deveined
• 8 large cherry tomatoes
• 8 ounces smoked sausage, cut into 1/2-inch slices
• 1 large sweet onion, cut into 8 wedges
• 1 large green pepper, cut into 1-inch pieces
• 1/2 cup barbecue sauce
• 1/3 cup corn syrup
• 1/4 cup ketchup
• 3 tablespoons soy sauce
• 1 tablespoon lime juice
• 1/2 teaspoon maple flavoring
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/8 teaspoon dried coriander

1. Drain pineapple, reserving juice. Cut bacon strips in half; wrap each around a mushroom. On metal or soaked wooden skewers, alternately thread the shrimp, pineapple chunks, tomatoes, sausage, bacon-wrapped mushrooms, onion and green pepper.
2. In a large bowl, combine the barbecue sauce, corn syrup, ketchup, soy sauce, lime juice, maple flavoring, seasonings and reserved pineapple juice. Set aside 2/3 cup for serving.
3. Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and shrimp turn pink, turning and basting occasionally with remaining sauce. Serve with reserved sauce.

pineapple, bacon strips, mushrooms, shrimp, cherry tomatoes, sausage, sweet onion, green pepper, barbecue sauce, corn syrup, ketchup, soy sauce, lime juice, maple, garlic, ground ginger, dried coriander

Taken from www.tasteofhome.com/recipes/sausage-shrimp-kabobs/ (may not work)