- 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