Pineapple Turkey Kabob
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Makes 6 servings
|Hot cooked rice (optional)|
|1-1/2||pounds boneless skinless turkey tenders|
|2||large red bell peppers|
|2||cups fresh pineapple chunks|
|1/2||cup rice wine vinegar|
|1/4||cup pickled ginger*|
|2||teaspoons chopped garlic|
|1/2||teaspoon black pepper|
|Nonstick cooking spray|
*Jars of sliced pickled ginger are available in the Asian section of most supermarkets and are most often used as an accompaniment to sushi.
- Soak 6 wooden skewers in water 20 minutes. Preheat oven to 400°F.
- Cut turkey and bell peppers into bite-size pieces. Place turkey, bell peppers, pineapple, vinegar, pickled ginger, garlic and black pepper in resealable food storage bag. Seal bag; turn several times to coat all ingredients. Refrigerate 20 minutes.
- Spray 11X9-inch baking pan with nonstick cooking spray. Thread pieces of bell pepper, turkey, ginger and pineapple onto 6 skewers. Discard any remaining marinade. Place skewers in prepared pan; cover with foil. Bake 20 to 25 minutes or until turkey is cooked through. Serve with rice, if desired.
|Serving Size:||1 skewer (without rice)|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||5 %|
|Fruit||1 (without rice)|
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