1. Preheat oven to 400°F. Line a rimmed baking pan with foil.  
2. If using raw sausage, place sausages on prepared baking pan and bake 20 minutes or until fully cooked (165°F). Place sausages on a cutting board. When cool enough to handle, cut into 1-inch-thick slices. 
3.  Alternately thread sausage slices on skewers* with pineapple chunks, red pepper chunks, button mushroom halves, and if desired, folded ham slices. Cover kabobs and refrigerate or chill in a cooler until ready to grill.  
4. In a small container with a lid, stir together oil, garlic, salt, and Italian seasoning. Refrigerate or chill in a cooler until ready to grill. Pour marinara into a small container with a lid and keep refrigerated or chilled in a cooler until ready to grill. 
5. Prepare a charcoal or gas grill for direct cooking over medium heat. Coat grates with cooking spray. Lightly coat kabobs with cooking spray. Grill 10 minutes or until vegetables soften and kabobs begin to char in places, turning several times.  
6. Brush the cut sides of the buns with oil mixture and grill buns, cut sides down, until toasted. 
7. Pour marinara sauce into a foil pan and heat over grill until warm. To assemble subs, spoon 1/4 cup sauce into each bun. Place cooked kebabs on buns, then carefully pull away the skewers. Top each sub with 1/4 cup cheese. 
8. *Note: If using wooden skewers, soak for at least 30 minutes before using. 

Pepperoni-Sausage Kabob Variation

1. Prepare as directed in instructions for Pineapple-Sausage Kabobs but thread skewers with 2 slices of cooked Fresh Thyme Chicago sweet Italian pork sausages; 8 cherry tomatoes; 1 small red onion, cut into wedges; and 24 pepperoni slices.

Each serving contains: 463 calories, 23 g fat, 7 g saturated fat, 0 g trans fat, 69 mg cholesterol, 1,053 mg sodium, 42 g carbohydrates, 5 g fiber, 14 g sugar, 26 g protein. Daily values: 37% vitamin A, 74% vitamin C, 24% calcium, 34% iron