- 1 (12 ounce) package al fresco® Sweet Apple Chicken Sausage, sliced into 1-inch chunks
- 1/2 cup fresh pineapple, cut into 1-inch chunks
- 1/2 cup red onion, cut into 1-inch chunks
- 1/2 cup green bell pepper, cut into 1-inch chunks
- 1/2 cup orange or yellow bell pepper, cut into 1-inch chunks
- 1 cup grape tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 skewers, or as needed
- Apple Marinade and Sauce:
- 1 cup apple cider or juice
- 1/2 medium onion, chopped
- 1/2 cup olive oil
- 2 tablespoons cider vinegar
- 2 tablespoons brown mustard
- 1 tablespoon Dijon mustard
- 4 teaspoons minced fresh sage
- 1 tablespoon minced fresh thyme
- 2 scallions, chopped
- Cooking spray
- Kabobs: Pre-heat grill to medium-high.
- Avoid crowding, thread the chicken sausage, pineapple, onion, peppers, and tomato, alternating each ingredient, onto each skewer. Lightly coat with cooking spray and season with salt and pepper.
- Apple Marinade and Sauce (optional): Combine apple cider, onion, olive oil, cider vinegar, mustards, and herbs. Brush each kabob with marinade.
- Grill the kabobs uncovered over medium heat for 8 to 10 minutes, turning to cook on all sides, until the veggies are browned and chicken sausage reaches internal temperature of 165 degrees F. Garnish with scallions.