Ingredients
1 can (8 ounces) unsweetened pineapple chunks1/4 cup packed brown sugar2 tablespoons canola oil2 tablespoons Worcestershire sauce1 garlic clove, minced1 teaspoon prepared mustard1 pound turkey breast tenderloins, cut into 1-inch cubes1 large sweet onion, cut into 3/4-inch pieces1 large green pepper, cut into 1-inch pieces1 large sweet red pepper, cut into 1-inch pieces
Preparation
Drain pineapple, reserving 1/4 cup juice. For marinade, mix brown sugar, oil, Worcestershire sauce, garlic, mustard and reserved juice.
In another bowl, toss turkey with 1/3 cup marinade; refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade.
On eight metal or soaked wooden skewers, alternately thread turkey, vegetables and pineapple chunks; discard remaining marinade in bowl. Place kabobs on an oiled grill rack over medium heat. Grill, covered, until turkey is no longer pink, 8-10 minutes, turning occasionally; baste frequently with reserved marinade during the last 3 minutes.
