|
Turkey
Pepper Kabobs
| 1 |
8 ounce Can
Unsweetened Pineapple Chunks |
| ¼ |
cup Packed Brown Sugar |
| 2 |
tablespoons
Canola Oil |
| 2 |
tablespoons
Worcestershire Sauce |
| 1 |
Garlic
Clove, minced |
| 1 |
teaspoon
Prepared Mustard |
| 1 |
pound Turkey
Tenderloin, 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. In a
bowl, combine the reserved pineapple juice, brown sugar, oil,
Worcestershire sauce, garlic and mustard; mix well. Pour 1/3 cup
into a large resealable plastic bag; add the turkey. Seal bag
and turn to coat; refrigerate remaining marinade.
If grilling the kabobs, coat grill rack with
nonstick cooking spray before starting the grill. Drain and
discard marinade from turkey. On eight metal or soaked wooden
skewers, alternately thread vegetables, turkey and pineapple.
Grill, uncovered, over medium heat or broil 4-6 in. from heat
for 4-5 minutes on each side or until meat is no longer pink,
turning three times and basting frequently with reserved
marinade.
Yield: 4 servings.
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