Teriyaki Turkey Kabobs Recipe
Finally a Teriyaki Turkey Kabobs recipe that your palate will fall in love with! This Teriyaki Turkey Kabobs is a Low Fat recipe. Teriyaki Turkey Kabobs makes a yummy Side Dish. No other ingredient will make Teriyaki Turkey Kabobs taste so yummy than Poultry. Once you try preparing this Teriyaki Turkey Kabobs, I am sure you will be making it again!.
Ingredients
2 pounds boneless skinless turkey breasts
1 can (20 ounces) unsweetened pineapple chunks, undrained
2 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
1 1/2 teaspoons freshly grated ginger root, or 1/2 teaspoon ground ginger
1 teaspoon crushed fresh garlic
32 whole water chestnuts
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.
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.
