|Precooked smoked sausage links||8 Large|
|Canned pineapple chunks||16 Ounce, drained (1 Can)|
|Brown sugar||1 Tablespoon|
|Soy sauce||2 Tablespoon|
1 Around the edge of roasting rack set in a glass dish or directly on a glass plate, arrange the sausage evenly and cook for 2 to 3 minutes, rotating dish one-quarter turn halfway through cooking time.
2 Drain the sausage and cut each sausage link into 5 pieces.
3 Make kabobs, using 1 sausage piece and 1 pineapple chunk threaded on a round wooden pick. Arrange evenly in a large shallow dish.
4 In a 1-cup glass measure, blend brown sugar, soy sauce, and vinegar and pour over kabobs.
5 Refrigerate for 1 or 2 hours until serving time.
6 On a large glass plate, arrange 20 kabobs and cook for 2 to 3 minutes, rotating dish one-quarter turn and spooning sauce over the top, halfway through cooking time.
7 Cook additional kabobs as needed.
8 Serve warm.