Turkey Pepper Kabobs Recipe

Ingredients

• 1 can (8 ounces) unsweetened pineapple chunks
• 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 the turkey. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade.
• If grilling the kabobs, coat grill rack with cooking spray before starting the grill. Drain and discard marinade from turkey.
• On eight metal or soaked wooden skewers, alternately thread the vegetables, turkey and pineapple. Grill, uncovered, over medium heat or broil 4-6 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.

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