Turkey Pepper Kabobs

• 1 can (8 ounces) unsweetened pineapple chunks
• 1/4 cup packed brown sugar
• 2 tablespoons canola oil
• 2 tablespoons Worcestershire sauce
• 1 garlic clove, minced
• 1 teaspoon prepared mustard
• 1 pound turkey breast tenderloins, cut into 1-inch cubes
• 1 large sweet onion, cut into 3/4-inch pieces
• 1 large green pepper, cut into 1-inch pieces
• 1 large sweet red pepper, cut into 1-inch pieces

1. Drain pineapple, reserving 1/4 cup juice. For marinade, mix brown sugar, oil, Worcestershire sauce, garlic, mustard and reserved juice.
2. In another bowl, toss turkey with 1/3 cup marinade; refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade.
3. 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.

pineapple, brown sugar, canola oil, worcestershire sauce, garlic, mustard, turkey breast tenderloins, sweet onion, green pepper, sweet red pepper

Taken from www.tasteofhome.com/recipes/turkey-pepper-kabobs/ (may not work)