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 tenderloins, 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. For marinade, mix brown sugar, oil, Worcestershire sauce, garlic, mustard and reserved juice.
- In another bowl, toss turkey with 1/3 cup marinade; refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade.
- On eight metal or soaked wooden skewers, alternately thread turkey, vegetables and pineapple chunks; discard remaining marinade in bowl. Place kabobs on an oiled grill rack over medium heat. Grill, covered, until turkey is no longer pink, 8-10 minutes, turning occasionally; baste frequently with reserved marinade during the last 3 minutes. Yield: 4 servings.
Originally published as Turkey Pepper Kabobs in Light & Tasty June/July 2002, p37
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