Spicy Southern Shrimp Kabobs

2 cups fresh pineapple chunks

1/2 pound large shrimp, peeled

3 spicy turkey or Italian sausage links, cut into 1-inch pieces

1 large red or green bell pepper, seeded, cut into chunks

2 tablespoons margarine, melted

1/4 teaspoon oregano, crumbled

1/4 teaspoon thyme, crumbled

1/4 teaspoon salt

1/8 teaspoon ground red pepper

1/8 teaspoon black pepper

Soak 8 to 12 (8-inch) wooden skewers in water for 5 minutes. For each kabob, alternate on skewer pineapple chunks, shrimp, sausage, and bell pepper chunks. Arrange skewers on rack in broiler pan coated with vegetable cooking spray. Combine margarine and seasonings in small bowl; brush over kabobs.

Grill or broil 4 to 5 minutes on each side, basting and turning occasionally, until shrimp turn pink and sausage is cooked, brushing with seasoned sauce during grilling. Discard sauce. Serve with rice and corn on the cob.

Yield: 4 to 6 servings