recipes
Teriyaki Turkey Kabobs
Turkey, bell peppers and pineapple are marinated in a teriyaki sauce and skewered for a hot-off-the-grill favorite.
- Servings
- cook method
- prep
- cook
- ready
- 8
- Grill/Broil
- 20 minutes
- 10 minutes or less
- Less than 1 1/2 hours
Ingredients
- no-stick cooking spray
- 16 green onions, cut into 2-inch long pieces
- 2 medium red bell peppers, cut into 1-inch pieces
- 1 can (16 ounces) pineapple chunks in juice, drained
- 1 cup teriyaki marinade
- 1/2 teaspoon sesame seeds
- Directions
- Serving Suggestions
-
Preheat broiler. Spray rack of broiler pan evenly with cooking spray.
Cut the turkey breast roast into 3/4-inch cubes; place in large resealable plastic bag. Add onions, bell peppers and pineapple to turkey in bag. Combine marinade and sesame seeds; pour over ingredients in bag. Seal bag; turn over several times to evenly coat ingredients with marinade mixture. Refrigerate at least 1 hour, turning occasionally.
Remove turkey and vegetables from marinade, reserving the marinade. Thread turkey and vegetables alternately onto 8 skewers; brush with the reserved marinade. Place on rack of prepared broiler pan.
Broil 3 to 4 minutes, or until kabobs are heated through and lightly browned, turning after 2 minutes and brushing with any remaining marinade.
