Smoked Sausage-Pineapple Skewers

Cook Time:
2 hours
Serving Size:


  • 1 regular size package Eckrich® Smoked Sausage, cut into 16 pieces
  • 3/4 cup firmly packed brown sugar
  • 3 cups unsweetened pineapple juice
  • 1 cup distilled white vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1 tablespoon lime juice
  • 2 large red onions, each cut into 8 wedges
  • 2 large red bell peppers, each cut into 8 pieces
  • 16 large fresh pineapple chunks (about 3/4 of a pineapple)


Grilled smoked sausage, pineapple and red pepper skewers brushed with a pineapple glaze.

  1. Combine brown sugar, pineapple juice, vinegar, soy sauce and ginger in medium saucepan. Bring to a boil over medium-high heat. Continue cooking 30 minutes, or until sauce is thickened and reduced to 2 cups, stirring occasionally. Remove from heat; stir in lime juice.
  2. Place vegetables and pineapple in 13x9-inch glass baking dish. Pour pineapple juice mixture over vegetables and pineapple; toss lightly to coat. Cover.
  3. Refrigerate 1 hour to marinate.
  4. Spray cold grate of outdoor grill with grilling spray. Preheat grill to medium heat. Drain vegetable mixture, reserving marinade. Thread vegetables, pineapple and sausage alternately onto 8 heavy wooden or metal skewers.
  5. Grill skewers 10 to 15 minutes, or until sausage is hot and vegetables are tender, turning every 5 minutes and brushing with the reserved marinade.
Note:  If using wooden skewers, soak in water at least 30 minutes before using to prevent them from burning.