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Honey-Ginger Turkey Kabobs

Honey-Ginger Turkey Kabobs
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
4 ServingsPrep: 30 min. + marinating Grill: 10 min.

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
© Taste of Home 2013

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Honey-Ginger Turkey Kabobs (continued)

Directions (continued)

  • 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.
© Taste of Home 2013