Here’s a meal on a skewer with a twist. The pineapple, cantaloupe and peppers are a great complement to the sausage.

Polynesian Sausage Kabobs
Preparation and grilling time: 20 minutes (does not include marinating time)

1⁄2 cup lemon juice
1⁄2 cup soy sauce
1⁄3 cup water
1⁄3 cup honey
1⁄4 teaspoon salt
11⁄2 pounds smoked kielbasa or Polish sausage, cut into 11⁄2-inch pieces
1 small pineapple, cut into 1-inch cubes
1 small cantaloupe, cut into 1-inch cubes
2 medium green peppers, cut into 1-inch pieces

In a large bowl, combine the lemon juice, soy sauce, water, honey and salt. Set aside half of the marinade for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add sausage. Seal bag and turn to coat. Refrigerate for 3 hours.

Drain and discard the marinade from sausage. On metal or soaked wooded skewers, alternate the sausage, pineapple, cantaloupe and green peppers. Grill, uncovered, over medium heat for 10 minutes or until sausage is browned, turning and basting frequently with reserved marinade.

Makes 5 servings.

Recipe from: Taste of Home; www.tasteofhome.com