INGREDIENTS

1. 1lb freshpork sausage links, each cut into thirds
2. 1 (8 ounce)canwater chestnuts, drained
3. 1 (8 ounce)canpineapple chunks, drained(reserve 1 tablespoon juice)

4. Glaze

5. 2tablespoonshoney
6. 1tablespoon reservedpineapple juice
7. 2teaspoonssoy sauce
8. 1/8teaspoonground nutmeg
9. 1dashpepper

DIRECTIONS

1. Glaze:.
2. Mix all ingredients together and set aside.
3. Kabobs:.
4. Soak twelve 6 to 8 inch wooden skewers in water 30 minutes.
5. Preheat grill to medium heat.
6. Alternate sausage, water chestnuts and pineapple on skewers.
7. Coat kabobs with glaze.
8. Cover and grill kabobs about 4 inches from heat for about 10 to 12 minutes, turning and brushing with glaze once, and until sausage is firm and light brown.