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Turkey Pepper Kabobs

 Turkey Pepper Kabobs
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
4 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 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 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

2 of 2

Turkey Pepper Kabobs (continued)

Directions (continued)

  • 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.