1 (15 1/4 oz.) can unsweetened pineapple chunks, drained (reserve juice)
1 lb. pkg. brown and serve turkey sausages
1 (8 oz.) can whole water chestnuts, halved
2 green peppers, cut into 3/4 inch squares
1/4 lb. sm. mushrooms, stemmed
Reserved juice from pineapple
4 tbsp. low sodium soy sauce
1/2 tsp. gingerroot
3 tbsp. brown sugar substitute
2 tbsp. dry sherry

Cook turkey sausages according to package directions and cut into thirds. Alternate pieces of pineapple, sausage, water chestnuts, green pepper, and mushrooms on toothpicks.

Combine remaining ingredients; heat in skillet. Add kabobs. Cover; simmer 10 minutes. Remove from skillet; serve warm as a dinner or cocktail appetizer. Yields: 40-50.