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MailTribune.com
  • Chicken-Sausage Kebabs With Pineapple and Peppers

    ready in: 25 minutes
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  • 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).
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