Mustard Brushed Bologna Kabobs
|Chunk bologna||1 Pound, cut into 1 inch cubes|
|Canned pineapple chunks||13 1⁄4 Ounce, drained (1 Can)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Dijon style mustard||2 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Lemon juice||2 Teaspoon|
On skewers alternately thread bologna cubes with pineapple chunks.
Combine butter, mustard, parsley, lemon juice, and pepper.
Brush over skewered bologna and pineapple.
Cook kabobs over medium coals, turning frequently till heated through, 8 to 10 minutes.
Brush frequently with the butter mixture.