Turkey Pepper Kabobs Recipe

Turkey Pepper Kabobs Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This is a summertime favorite at our house. While the turkey is a nice change of pace and goes great with the sweet basting sauce and pineapple, the recipe also works well with chunks of chicken. —Traci Goodman of Paducah, Kentucky

This recipe is:

Contest Winning

Healthy

Quick

Diabetic Friendly

[X]

Rate Turkey Pepper Kabobs Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Turkey Pepper Kabobs Recipe

Prep: 15 min. + marinating Grill: 10 min.

Yield: 4 Servings

15 10 25

Ingredients

1 can (8 ounces) unsweetened DOLE® Pineapple Chunks in 100% Pineapple Juice
1/4 cup packed brown sugar
2 tablespoons canola oil
2 tablespoons Worcestershire sauce
1 garlic clove, minced
1 teaspoon prepared mustard
1 pound turkey breast tenderloin, cut into 1-inch cubes
1 large sweet onion, cut into 3/4-inch pieces
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces

Directions

Drain pineapple, reserving 1/4 cup juice (discard remaining juice or save for another use). In a large bowl, combine the reserved pineapple juice, brown sugar, oil, Worcestershire sauce, garlic and mustard.
Pour 1/3 cup into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the vegetables, turkey and pineapple. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill, uncovered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat is no longer pink, basting frequently with reserved marinade. Yield: 4 servings.

Nutritional Facts 2 kabobs equals 262 calories, 4 g fat (1 g saturated fat), 82 mg cholesterol, 110 mg sodium, 24 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fruit.

Originally published as Turkey Pepper Kabobs in Light & Tasty June/July 2002, p37