Grilled meatball and pineapple kebobs with sesame-ginger barbecue sauce.

Makes 8 servings or 8 skewers

  • 1/3 cup of your favorite barbecue sauce
  • 5 tsp reduced-sodium soy sauce
  • 1 tbsp grated gingerroot
  • 2 tsp liquid honey
  • 1 tsp sesame oil
  • 32 precooked lean meatballs
  • 32 1-inch chunks fresh pineapple
  • 16 1-inch chunks red bell pepper
  • 16 1-inch chunks green bell pepper
  • 8 12-inch metal skewers
  1. To make sauce, whisk together barbecue sauce, soy sauce, gingerroot, honey and sesame oil in a small bowl. Set aside.
  2. Preheat grill to medium-high setting. For each skewer, thread 1 meatball, 1 piece pineapple, 1 piece red and green pepper, then repeat, so that each skewer contains 4 meatballs, 4 pieces pineapple, 2 pieces red pepper and 2 pieces green pepper.
  3. Brush grill rack lightly with oil. Grill skewers for 12 to 15 minutes, turning and basting generously with sauce every 2 minutes. Serve hot.
  • 178 calories per skewer, 1 skewer per person
  • 6.3 g total fat
  • 3.1 g saturated fat
  • 556 mg sodium

– from the book, ‘The Looney Spoons Collection,’ by Janet and Greta Podleski

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