Pineapple Turkey Kabobs

Pineapple Turkey Kabob

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.


  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)

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