Sausage & Pineapple Appetizer Kabobs

• Meat

  • 1 pkg Aidell's chicken apple sausage

• Produce

  • 1/2 Pineapple, fresh

• Condiments

  • 1 cup Teriyaki sauce

• Baking & Spices

  • 1/4 tsp Brown sugar
  • 1/4 tsp Cornstarch

• Other

  • Small wooden skewers

Found on joyineveryseason.com

Description

Ingredients

• 1 pkg Aidells Chicken Apple Sausage (or use your favorite)
• ½ fresh pineapple (cut into spears, then cubed)
• 1 cup teriyaki sauce (I use Soy Vay)
• ¼ tsp brown sugar
• ¼ tsp cornstarch (used to help thicken the glaze)
• small wooden skewers

Directions

• Soak wooden skewers in cold water (this prevents them from burning on the grill).
• Measure teriyaki sauce into a small saucepan, stir in brown sugar. Heat over medium heat until it comes to a low boil.
• Stir ¼ cornstarch into about a tablespoon of water until well blended. Stir into teriyaki sauce. Reduce heat to low and continue to simmer until sauce begins to thicken (20-30 minutes).
• Cut each sausage into cubes and set aside (4-5 per sausage).
• To prep pineapple, first cut off ends, and carefully slice off skin. Slice in half lengthwise, then into quarters. Cut out core. Cut each quarter in half. You should now have 8 peeled & cored spears. Cut 4 of those spears into cubes (size size as the sausage cubes). Save remaining 4 spears for enjoying another time.
• Remove skewers from water and assemble with sausage & pineapple chunks.
• Preheat grill to medium and grill, turning regularly for about 5 minutes or until heated through with nice grill marks.
• Drizzle teriyaki glaze over top and enjoy!