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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Pineapple Turkey Kabob
Yield: Makes 6 servings
Ingredients:
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
Preparation:
1.
Soak 6 wooden skewers in water 20 minutes. Preheat oven to 400°F.
2.
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.
3.
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.
Nutritional Information:
| Serving Size: 1 skewer (without rice) | |
| Sodium | 47 mg |
| Protein | 28 g |
| Fiber | 2 g |
| Carbohydrate | 11 g |
| Cholesterol | 74 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 5 % |
| Calories | 171 |
Dietary Exchange:
| Meat | 3 |
| Fruit | 1 (without rice) |
This recipe appears in:
Island
