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These kebabs are easy to make and can be served as an appetizer or even a light lunch.
1 (20-ounce) can pineapple chunks (do not discard juice)
2 pounds sausage, cut in bite-sized pieces
2 tablespoons Haddar Brown Sugar
1 tablespoon Gefen Light Olive Oil
1/2 tablespoon minced garlic
1/2 tablespoon ground ginger, such as Pereg
salt, to taste
pepper, to taste
Preheat grill to 350 degrees Fahrenheit or oven to 375 degrees Fahrenheit.
Thread skewers with alternating pieces of pineapple and sausage.
In a bowl, whisk together the pineapple juice from the can, sugar, oil, garlic, ginger, salt and pepper. Brush the pieces of pineapple and sausage with the glaze.
Grill for five minutes or cook in the oven for eight minutes, until crispy and browned.
Photography by Chay Berger
Styling by Faigy Cohen
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