Pineapple Turkey Kabobs - 24g Carbs, 2g Fiber
From Better Homes and Gardens Diabetic Living
Prep: 15 minutes
Marinate: 4 to 24 hours
Grill: 12 minutes
Rum lends a Caribbean flavor, while lemongrass tastes distinctly
Asian. And then there’s the pineapple-brown sugar twist so loved
in the South Seas. So, is it more east than west, or vice versa?
You decide! (Or simply dig in and call it delicious).
12 oz turkey breast tenderloin steaks, cut 1/2 inch thick,
or boneless turkey breast
1/3 cup unsweetened pineapple juice
3 Tbsp rum or unsweetened pineapple juice
1 Tbsp brown sugar
1 Tbsp finely chopped lemongrass or 2 tsp finely shredded lemon peel
1 Tbsp olive oil
1 medium red onion, cut into thin wedges
3 plums or 2 nectarines, pitted and cut into thick slices
2 cups fresh or canned pineapple chunks
Hot cooked rice (optional)
Thinly sliced sugar snap peas (optional)
1. 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.
2. 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.
3. 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.)
4. To serve, if desired, toss hot cooked rice with snap peas;
serve turkey, onion, and fruit with rice.
Makes 4 servings
Per Serving:
235 Calories, 6g Total Fat, 1g Saturated Fat, 37mg Cholesterol,
37mg Sodium, 24g Carbs, 2g Fiber, 17g Protein
1 % Vitamin A, 34 % Vitamin C, 2 % Calcium, 8 % Iron