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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



    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.


    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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