Pineapple-Rum Turkey Kabobs
Lemon grass is an essential ingredient in Indonesian and Thai cooking and imparts a woodsy, lemony flavor to the marinade for these kabobs. If you can't find fresh lemon grass at your grocery store, look for it at an Asian market.
Prep Time:
15 mins
Total Time:
4 hrs 27 mins
Servings:
Makes 4 servings.
Ingredients
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3/4 pound turkey breast tenderloin steaks or boneless turkey breast
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1/3 cup unsweetened pineapple juice
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3 tablespoons rum or unsweetened pineapple juice
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1 tablespoon brown sugar
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1 tablespoon finely chopped lemongrass or 2 teaspoons finely shredded lemon peel
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1 tablespoon olive oil
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1 medium red onion, cut into thin wedges
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2 nectarines or 3 plums, pitted and cut into thick slices
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1-1/2 cups fresh or canned pineapple chunks
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Hot cooked rice (optional)
Directions
1.
Cut turkey into 1-inch cubes. Place turkey in a plastic bag set in a shallow dish. For marinade, combine the 1/3 cup pineapple juice, the rum or pineapple juice, brown sugar, lemongrass or lemon peel, and oil. Pour over turkey; close bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
2.
Drain turkey, reserving marinade. In a small saucepan bring marinade to boiling. Remove from heat. On four 12-inch skewers alternately thread turkey and onion. Grill kabobs on the rack of an uncovered grill directly over medium heat for 12 to 14 minutes or until turkey is tender and done, turning once and brushing occasionally with marinade.
3.
Meanwhile, on four 12-inch skewers alternately thread nectarines or plums and pineapple. Place on grill rack next to turkey kabobs the last 5 mintues of grilling, turning and brushing once with marinade. Serve turkey and fruit kabobs with rice, if desired. Makes 4 servings.
Nutrition information
Calories 229, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 37 mg, Sodium 36 mg, Carbohydrate 23 g, Fiber 2 g, Protein 17 g. Daily Values: Vitamin A 5%, Vitamin C 26%, Calcium 2%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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