Teriyaki Turkey Kabobs Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Boneless skinless turkey breasts2 Pound
 Reduced-sodium soy sauce2 Tablespoon
 Brown sugar2 Tablespoon
 Freshly grated ginger root/1/2 teaspoon ground ginger1 1⁄2 Teaspoon
 Crushed fresh garlic1 Teaspoon
 Whole water chestnuts32

Nutrition Facts

Serving size: Complete recipe

Calories 1404 Calories from Fat 66

% Daily Value*

Total Fat 7 g11.3%

Saturated Fat 2.7 g13.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2063.2 mg86%

Total Carbohydrates 91 g30.4%

Dietary Fiber 6.6 g26.4%

Sugars 30.6 g

Protein 230 g459.2%

Vitamin A Vitamin C 11%

Calcium 0.6% Iron 38.1%

*Based on a 2000 Calorie diet

Directions

1. Cut the turkey into 32 chunks, 1 inch each. Set aside.
2. Drain the pineapple chunks. Reserve the juice for immediate use, and wrap and refrigerate the pineapple. Combine the juice, soy sauce, brown sugar, ginger, and garlic in a shallow dish. Place the turkey in this marinade, cover, and refrigerate for several hours or overnight.
3. Create individual kabobs by skewering 1 piece of pineapple, 1 turkey chunk, and 1 water chestnut on each of 32 wooden toothpicks. Place the skewers in a shallow baking pan, and pour 1/4 cup of the marinade over the kabobs.
4. Bake at 350°F for about 20 minutes, or until the turkey is fork-tender and no longer pink inside.
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