4 tbsp butter
2 tbsp Dijon mustard
1 tbsp snipped parsley
2 tsp lemon juice
dash of white pepper
13 1/4 ounce can pineapple chunks, drained
1 pound chunk bologna, cut into 1″ cubes
Combine butter, Dijon mustard, parsley, lemon juice, and white pepper. Thread pineapple chunks on skewers alternately with bologna cubes. Brush with butter mixture. Cook over medium coals, turning frequently, until heated through – about 8 to 10 minutes. Brush often during cooking with the butter mixture. Makes 4 servings.