Polynesian Kabobs

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Serves 4

  • 4 Bruce Aidells Chicken-Mango sausages
  • 1/2 pineapple, cored and cut into chunks (may use canned if fresh is not available)
  • 2 tablespoons pineapple juice
  • 1/3 cup apricot jam
  • 1/4 teaspoon Chinese five-spice powder
  • Skewers for grilling

If using wooden skewers, soak in water 30 minutes to minimize charred ends. Slice sausage into 1″ pieces. Stir together jam, pineapple juice, and five-spice powder for glaze. Alternate sausage and pineapple on skewers. Brush with glaze to coat. Grill or broil 8-10 minutes, turning at least once.

Accompany with Cooper-Garrod Viognier