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
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.