6 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon mayonnaise
4 fully cooked favorite chicken sausages, each cut into 6 pieces
24 mini bell peppers
24 (about 1-inch) chunks fresh or canned pineapple
Olive oil, as needed
Salt and pepper, to taste
Preheat or prepare grill or grill pan for medium-high heat. In a small bowl, whisk together the mustard, honey and mayonnaise; set aside. Thread 3 of the sausage pieces alternatively with 3 of the peppers and 3 of the pineapple pieces onto each of 8 skewers. Place on a baking sheet. Brush with the olive oil and sprinkle with the salt and pepper.
Grill skewers until vegetables are lightly charred and crisp-tender and sausage is heated through, turning occasionally and brushing with mustard mixture during last 1 or 2 minutes, about 8 minutes total.
Arrange skewers on a platter. Brush with any remaining mustard mixture or serve mustard mixture on the side.
Makes 4 servings (2 kebabs each).