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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 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 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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