Sausage Kebabs

I've been getting some great use out of the grill with the warm and fantastic grilling weather.  Kebabs are a quick and tasty way to use the grill while sneaking in some fruits and vegetables.  This recipe uses a simple marinade using our Pastamore White Balsamic Vinegar with Pear.  Pineapple was used in this recipe, and apples would be a great substitution for a different flavor profile.

Ingredients:   Serves 3
12 oz - 16 oz - fully cooked chicken sausage (I used spicy jalapeño from Trader Joe's)
1 - green bell pepper
1 - red bell pepper
1 - orange bell pepper
1/2 - yellow onion (optional)
1/2 - fresh pineapple
1 Tbsp - sunflower or vegetable oil
2 tsp - Pastamore White Balsamic Vinegar with Pear
As needed - salt and black pepper

Directions:
1. Heat the grill to medium/medium-high heat.

2.  Cut off top and skin of pineapple.  Cut in half, and cut 1/2" x 1/2" pieces.  Cut top and bottom off of yellow onion and cut the half into 8 pieces.  Wash the bell peppers and cut off the tops.  Cut in half vertically and cut into 1/2" x 1/2" pieces.  Slice the sausage into 1/2" pieces.

3.  Place the Pastamore White Balsamic Vinegar with Pear into a large mixing bowl.  Slowly drizzle in the sunflower oil until an emulsion has been formed.  Place the vegetables and fruit into the bowl and season with salt and black pepper.  Mix until evenly covered.

4.  Place the ingredients onto 9-10 wooden or stainless steel skewers.  Place onto the grill.  Turn as needed to avoid burning of one side.  The kebabs will cook for 10-15 minutes until they are finished.

5.  Serve while hot with fresh vegetables seasoned lightly with olive oil, salt, and black pepper.