PINEAPPLE SAUSAGE SKEWERS
1 package Premio sweet Italian sausage, sliced ½-inch thick
1 whole pineapple, peeled, cored and cut into 1-inch chunks
1 cup barbecue sauce
8 bamboo skewers, soaked in water for 1 hour, or metal skewers
Preheat grill to medium. Thread sausage and pineapple
on skewers, alternating meat and fruit. Reserve leftover
pineapple for another use.
Brush skewers generously with barbecue sauce. Grill over
medium heat for 10-15 minutes, turning occasionally, until
golden. Using a food thermometer, make sure the sausage
reaches an internal temperature of 165 F before removing
from the grill. Serve skewers over rice or with mixed green
salad. Makes 4 servings.