Pineapple Turkey Kabobs
Browse the recipe Pineapple Turkey Kabobs
Pineapple Turkey Kabob
YIELD Makes 6 servings
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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:
- 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.
This recipe appears in:
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NUTRITIONAL INFORMATION:
| Serving Size: | 1 skewer (without rice) |
| Calories | 171 |
| Protein | 28 g |
| Fiber | 2 g |
| Carbohydrate | 11 g |
| Cholesterol | 74 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 5 % |
| Sodium | 47 mg |
DIETARY EXCHANGE:
| Fruit | 1 (without rice) |
| Meat | 3 |