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Nutrition Facts
Serving Size 233 g
(Approx. 6 Servings)
Amount Per Serving
Calories 280 Calories From Fat 170
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 600 mg 25%
Total Carbohydrate 19 g 6%
Dietary Fiber 3 g 12%
Sugars 14 g
Protein 9 g
Vitamin A 40% Iron 4%
Vitamin C 190% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Pineapple Sausage Kabobs
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

16 Oz fresh pineapple, or fresh pinapple spears
1 Pure Flavor Stoplight Bell Pepper
1 medium red onion
13 Oz Texas Heritage Orginal Pecan Smoked Sausage
1 avocado oil, sprayable, several short bursts, just enough to coat kabobs and grill
1/4 cup(s) H-E-B Charred Pineapple Moonshine Specialty Series Barbecue Sauce
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Instructions

1
Remove top, bottom and spiky skin and tough core from a ripe, fresh pineapple, or select the already sliced pineapple spears. Slice fruit into 1 inch by 1 inch cubes.
2
Slice bell pepper and onion into 1 inch by 1 inch pieces (single layer thickness for onion).
3
Slice sausage into 3/4 inch slices.
4
Heat grill to medium high.
5
Thread heavy metal skewers with pineapple, sausage, onion and bell pepper in alternating order. Make sure each skewer gets an equal amount of meat, fruit and vegetables
6
Spray grill and kabobs with light, short bursts of oil to coat evenly.
7
Grill kabobs for 10 to 12 minutes, or until sausage is nicely browned and vegetables are cooked tender/firm.
8
Baste with BBQ sauce for the last minutes of cooking.
9
Chef's note: Serve on top of rice or quinoa for a quick, light dinner.

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