1/4 cup reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon seasoned salt
1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 pound fully cooked kielbasa or Polish sausage, cut into 3/4-inch slices
4 medium red potatoes, cut into 1-1/2-inch cubes
2 cups cubed fresh pineapple
Ranch salad dressing
In a large resealable plastic bag, combine the first five ingredients; add the chicken and sausage. Seal bag and turn to coat; refrigerate for 1 hour.
Meanwhile, place potatoes in a large microwave-safe bowl. Cover and microwave on high for 6-8 minutes or until almost tender, stirring twice.
Drain and discard marinade.
On metal or soaked wooden skewers, alternately thread the chicken, potatoes, sausage and pineapple. Grill, covered, over medium heat for 10-15 minutes or until chicken juices run clear, turning frequently. Serve with ranch dressing. Yield: 8 servings.
2 kabobs (calculated without ranch salad dressing) equals 304 calories, 17 g fat (6 g saturated fat), 69 mg cholesterol, 1,146 mg sodium, 16 g carbohydrate, 2 g fiber, 21 g protein.