fresh off the grill and served with Rice Salad.
SMOKY ISLAND KEBABS
13 ½ oz can pineapple chunks, drained, 2/3 C juice reserved
1 C barbeque sauce
1 lb smoky wieners or smoked sausages, cut into chunks
1 green pepper, cut into cubes
10 sweet gherkins, cut in half cross-wise
(If using bamboo skewers, soak in water to cover for 1 hour prior to placing on grill.) Combine pineapple juice and barbeque sauce, and heat. Thread wiener chunks, pineapple chunks, green pepper, and gherkin halves on skewers. Grill over hot coals, brushing with sauce, until nicely browned. Serve with remaining sauce.