Honey-Ginger Turkey Kabobs Recipe

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Honey-Ginger Turkey Kabobs Recipe
Honey-Ginger Turkey Kabobs Recipe photo by Taste of Home
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Honey-Ginger Turkey Kabobs Recipe

Read Reviews
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Publisher Photo
Lime juice and fresh pineapple lend an island flair to these fun kabobs, served with well-seasoned rice. I got the recipe from a friend and make it often. —Pam Thomas, Marion, Iowa
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.

Ingredients

  • 2 tablespoons chopped green onion
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon lime juice
  • 2 garlic cloves, minced
  • 1 pound turkey breast tenderloins, cut into 1-inch cubes
  • 2 cups cubed fresh pineapple
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into chunks
  • 1 medium lime, cut into wedges
  • PINEAPPLE RICE:
  • 2-1/2 cups water
  • 1 cup uncooked long grain rice
  • 1/2 cup chopped dried pineapple
  • 2 teaspoons butter
  • 1/2 teaspoon grated lime peel
  • 1/4 teaspoon salt
  • 1/4 cup minced fresh cilantro
  • 1/4 cup chopped green onions
  • 2 tablespoons lime juice

Directions

In a large resealable plastic bag, combine the first six ingredients; add turkey. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the turkey, pineapple, red pepper, red onion and lime wedges; set aside.
In a large saucepan, bring water to a boil. Stir in the rice, dried pineapple, butter, lime peel and salt. Reduce heat; cover and simmer for 15-20 minutes or until tender.
Meanwhile, grill kabobs, covered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until turkey is no longer pink and vegetables are tender. Stir the cilantro, onions and lime juice into the rice. Serve with kabobs. Yield: 4 servings.
Originally published as Honey-Ginger Turkey Kabobs in Taste of Home June/July 2006, p29

Nutritional Facts

2 kabobs with 3/4 cup rice : 437 calories, 4g fat (2g saturated fat), 61mg cholesterol, 543mg sodium, 71g carbohydrate (25g sugars, 4g fiber), 32g protein.

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  • 2 tablespoons chopped green onion
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon lime juice
  • 2 garlic cloves, minced
  • 1 pound turkey breast tenderloins, cut into 1-inch cubes
  • 2 cups cubed fresh pineapple
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into chunks
  • 1 medium lime, cut into wedges
  • PINEAPPLE RICE:
  • 2-1/2 cups water
  • 1 cup uncooked long grain rice
  • 1/2 cup chopped dried pineapple
  • 2 teaspoons butter
  • 1/2 teaspoon grated lime peel
  • 1/4 teaspoon salt
  • 1/4 cup minced fresh cilantro
  • 1/4 cup chopped green onions
  • 2 tablespoons lime juice
  1. In a large resealable plastic bag, combine the first six ingredients; add turkey. Seal bag and turn to coat; refrigerate for at least 2 hours.
  2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the turkey, pineapple, red pepper, red onion and lime wedges; set aside.
  3. In a large saucepan, bring water to a boil. Stir in the rice, dried pineapple, butter, lime peel and salt. Reduce heat; cover and simmer for 15-20 minutes or until tender.
  4. Meanwhile, grill kabobs, covered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until turkey is no longer pink and vegetables are tender. Stir the cilantro, onions and lime juice into the rice. Serve with kabobs. Yield: 4 servings.
Originally published as Honey-Ginger Turkey Kabobs in Taste of Home June/July 2006, p29

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Reviews forHoney-Ginger Turkey Kabobs

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justmbeth User ID: 1196484 70409
Reviewed Jul. 12, 2014

"A keeper! Loved the rice."

MY REVIEW
katlaydee3 User ID: 3741999 142131
Reviewed Sep. 25, 2013

"Excellent served with the pineapple rice and egg rolls."

MY REVIEW
Charityboo User ID: 1094375 139786
Reviewed Jun. 13, 2013

"Lovely marinade for poultry, but my favorite part of the recipe is the rice. It's so good and flavorful. I actually used the rice recipe to serve 400 at an auction event. Can't go wrong with this recipe."

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