Polynesian Kabobs

• 1 can (8 ounces) unsweetened pineapple chunks
• 1 package (14 ounces) breakfast turkey sausage links, cut in half
• 1 can (8 ounces) whole water chestnuts, drained
• 1 large sweet red pepper, cut into 1-inch chunks
• 2 tablespoons honey
• 2 teaspoons reduced-sodium soy sauce
• 1/8 teaspoon ground nutmeg
• Dash pepper

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

pineapple, turkey sausage, water chestnuts, sweet red pepper, honey, soy sauce, ground nutmeg, pepper

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