This is a summertime favorite at our house. While the turkey is a nice change of pace and tastes great with the sweet basting sauce and pineapple, the recipe also works well with cubed chicken.—Traci Goodman, Paducah, Kentucky
Turkey Pepper Kabobs
Turkey Pepper Kabobs
Prep Time
15 min
Cook Time
10 min
Yield
4 servings
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 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
Directions
- 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.
Nutrition Facts
2 kabobs: 298 calories, 6g fat (0 saturated fat), 45mg cholesterol, 146mg sodium, 34g carbohydrate (28g sugars, 3g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 starch, 1 fat.
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