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Turkey and Pineapple on Skewers recipe

Quick and easy tropical turkey and pineapplekabobs with an infusion of Asian, Italian and Middle Easternflavors.

Recipe: Turkey and Pineappleon Skewers

1 pound boneless turkey breast tenderloins
1 (16-ounce) can pineapple chunks in juice
2 tablespoons Italian dressing
1 tablespoon soy sauce
1/4 teaspoon ground cinnamon

  • Cut turkey into 1 1/2-inch cubes.
  • Thread turkey onto skewers, alternatingwith pineapple chunks; reserve the pineapple juice.
  • Brush the skewer mixture with Italiansalad dressing.
  • Grill 3-inches from the heat source, turningfrequently, for approximately 15 minutes.
  • Meanwhile, in a small saucepan combinethe reserved pineapple juice, soy sauce, and cinnamon. Simmeruncovered until thickened.
  • Spoon sauce over the kabobs just beforeserving.

    Makes 4 servings.


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  • Comments

    2 Comments

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    Turkey isn’t just for Christmas! I use it throughout the year – the thigh meat in particular – as it’s tasty, healthy, and best of all inexpensive. These are beautiful cooked on the barbecue or in the oven; the sweet, juicy pineapple goes so well with the jerk flavours. To make them super delicious, marinate the meat overnight.

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    It gives you the most succulent, just the right side of spicy, adana – the famous spicy sausage from southern Turkey, traditionally moulded on to flat skewers and cooked over hot coals. Chop into bite?


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