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
Recommended: 65 Heart-Healthy Suppers
- 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
- 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 used marinade. On eight metal or soaked wooden skewers, alternately thread the vegetables, turkey and pineapple. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
- 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.
Originally published as Turkey Pepper Kabobs in Light & Tasty June/July 2002, p37
Reviews for Turkey Pepper Kabobs
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 21, 2015
"Good and flavorful."
Reviewed Jun. 10, 2015
"Although I used chicken instead of turkey, since I had none in the house, I followed the rest of the recipe exactly and it was delicious. Just a nice hint of sweetness."