Honey-Ginger Turkey Kabobs Recipe

Honey-Ginger Turkey Kabobs Recipe photo by Taste of Home

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Lime juice and fresh pineapple lend an island flair to these fun kabobs, served with well-seasoned rice. I got the recipe from a friend and make it often. —Pam Thomas, Marion, Iowa

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Honey-Ginger Turkey Kabobs Recipe

Prep: 30 min. + marinating Grill: 10 min.

Yield: 4 Servings

30 10 40

Ingredients

2 tablespoons chopped green onion
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon minced fresh gingerroot
1 teaspoon lime juice
2 garlic cloves, minced
1 pound turkey breast tenderloins, cut into 1-inch cubes
2 cups cubed fresh pineapple
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, cut into chunks
1 medium lime, cut into wedges
PINEAPPLE RICE:
2-1/2 cups water
1 cup uncooked long grain rice
1/2 cup chopped dried pineapple
2 teaspoons butter
1/2 teaspoon grated lime peel
1/4 teaspoon salt
1/4 cup minced fresh cilantro
1/4 cup chopped green onions
2 tablespoons lime juice

Directions

In a large resealable plastic bag, combine the first six ingredients; add turkey. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the turkey, pineapple, red pepper, red onion and lime wedges; set aside.
In a large saucepan, bring water to a boil. Stir in the rice, dried pineapple, butter, lime peel and salt. Reduce heat; cover and simmer for 15-20 minutes or until tender.
Meanwhile, grill kabobs, covered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until turkey is no longer pink and vegetables are tender. Stir the cilantro, onions and lime juice into the rice. Serve with kabobs. Yield: 4 servings.

Originally published as Honey-Ginger Turkey Kabobs in Taste of Home June/July 2006, p29