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Asian-Style Turkey Sausage and Fruit Kebabs
- Vegetable oil cooking spray, for the grill rack
- 1/4 cup hoisin sauce
- 3 tablespoons honey
- 2 tablespoons sherry
- 1 tablespoon reduced-sodium soy sauce
- 1 pound smoked turkey sausage, cut into 1 1/2 inch lengths
- 1 medium pineapple, peeled, cored and cut into 12 wedges
- 8 large green onions, cut into 2-inch lengths
Spray an unheated grill rack well with nonstick vegetable oil. Prepare the grill for indirect heat cooking.
In a small bowl, combine the hoisin sauce, honey, sherry and soy sauce. Set aside.
On 12-inch skewers, alternating ingredients, arrange the turkey sausage, pineapple and green onions.
Grill kebabs over medium-hot heat for 8 to 10 minutes or until lightly browned and onions are softened, basting frequently with the sauce.
Tip: To create 12 pineapple wedges, cut the pineapple in quarters lengthwise, then in thirds crosswise. Or purchase already peeled and cored whole pineapple in the refrigerated portion of the produce section.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
330 calories; 11g total fat; 60mg cholesterol; 1450mg sodium; 42g carbohydrates; 3g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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