Kebabs:

• 1 (14 oz) package Pederson’s Natural Farms Old World Kielbasa, sliced into 1-inch pieces
• 2 cups pineapple chunks
• 1 medium yellow bell pepper, cut into 1-inch pieces
• 1 medium green bell pepper, cut into 1-inch pieces
• 1 medium red bell pepper, cut into 1-inch pieces
• 1/2 medium red onion, cut into 1-inch pieces
• Olive oil, for drizzling

Sauce:

• 3/4 cup coconut aminos
• 1 tsp minced garlic
• 1/2 tsp smoked paprika

Instructions

1. Soak wooden skewers in warm water for at least 30 minutes to prevent burning.
2. Preheat grill to medium heat.
3. Thread kielbasa, pineapple, peppers, and onion onto skewers, alternating ingredients for color and flavor. Drizzle with olive oil.
4. Grill kebabs for 6-7 minutes per side, or until veggies are slightly charred and kielbasa is browned and heated through. Grill longer if desired.
5. While kebabs cook, combine coconut aminos, garlic, and smoked paprika in a small saucepan. Bring to a gentle boil over medium heat and simmer for 7-8 minutes, stirring occasionally, until slightly thickened.
6. Remove kebabs from grill and generously brush with the warm sauce.
7. Serve hot and enjoy!