Teriyaki Turkey and Pineapple Kebabs
1 medium, seeded and minced
3 medium clove(s), crushed through a press
Uncooked boneless skinless turkey breast
1 pound(s), cut into 1-inch chunks
Uncooked bell pepper(s)
1 item(s), medium, red variety, cut into chunks
1½ cup(s), fresh chunks
2 Tbsp, chopped fresh
- Combine teriyaki sauce, jalapeño, and garlic in large zip-close plastic bag; add turkey. Squeeze out air and seal bag; turn to coat turkey. Refrigerate, turning bag occasionally, at least 20 minutes or up to 1 day.
- Preheat broiler. Line broiler pan with foil and spray broiler rack with nonstick spray.
- Remove turkey from marinade; discard marinade. Thread turkey, bell pepper, and pineapple alternately onto 4 (12-inch) metal skewers. Broil kebabs 5 inches from heat, turning frequently, until turkey is cooked through, 5−7 minutes. Sprinkle with cilantro.
- Per serving: 1 kebab