1

Teriyaki Turkey and Pineapple Kebabs

Total Time
37 min
Prep
12 min
Cook
5 min
Serves
4
Difficulty
Easy
Ingredients

cooking spray

1 spray(s)

teriyaki sauce

¼ cup(s)

jalapeño pepper(s)

1 medium, seeded and minced

garlic clove(s)

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

pineapple

1½ cup(s), fresh chunks

cilantro

2 Tbsp, chopped fresh

Instructions

  1. 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.
  2. Preheat broiler. Line broiler pan with foil and spray broiler rack with nonstick spray.
  3. 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.
  4. Per serving: 1 kebab
Notes
If you’d prefer to use bamboo skewers for the kebabs, soak them in water for 30 minutes before using so they don’t char. Consider double-skewering the kebabs to hold them securely in place when they are turned.

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