Cut turkey into 1-inch cubes. Place turkey in a plastic bag set in a shallow dish. For marinade, in a small bowl combine the 1/3 cup pineapple juice, the rum or 3 tablespoons pineapple juice, brown sugar, lemongrass, and oil. Pour over turkey; close bag. Marinate in the refrigerator for 4 to 24 hours, turning the bag occasionally.

Drain turkey, reserving marinade. In a small saucepan bring marinade to boiling. Boil gently, uncovered, for 1 minute. Remove from heat. On four 12-inch metal skewers, alternately thread turkey and onion, leaving about a 1/4-inch space between each piece. Alternately thread plums and pineapple onto 4 more skewers.

For a charcoal grill, grill turkey and fruit kabobs on the rack of an uncovered grill directly over medium coals until turkey and onion are tender, turkey is no longer pink, and fruit is heated through, turning once and brushing occasionally with marinade during the last half of grilling. (Allow 12 to 14 minutes for turkey and onion and about 5 minutes for fruit.) (For a gas grill, preheat grill. Reduce heat to medium. Place turkey and fruit kabobs on grill rack over heat. Cover and grill as above.)

To serve, if desired, toss hot cooked rice with snap peas; serve turkey, onion, and fruit with rice. Makes 4 servings.