TAKES: 20 min. • MAKES: 5 servings
These sweet-and-savory kabobs are an unexpected offering for a brunch. They’re a perfect companion to any kind of egg dish. —Bobi Raab, St. Paul, MN
1 pkg. (7 oz.) frozen fully cooked breakfast sausage links, thawed 1 can (20 oz.) pineapple chunks, drained
10 medium fresh mushrooms 2 Tbsp. butter, melted
1. Cut sausages in half; on five metal or soaked wooden skewers, alternately thread sausages, pineapple chunks and mushrooms. Brush with butter and syrup.
2. Grill, uncovered, over medium heat, turning and basting with syrup, for 8 minutes or until sausages are lightly browned and fruit is heated through. PER SERVING 246 cal., 20g fat (8g sat. fat), 37mg chol., 431mg sod., 13g carb. (12g sugars, 1g fiber), 7g pro.