Pineapple Rum Turkey Kabobs
- 12 ounces turkey breast tenderloins
- 13 cup unsweetened pineapple juice
- 3 tablespoons rum
- 1 tablespoon brown sugar
- 2 teaspoons lemon zest or 1 tablespoon finely chopped lemongrass
- 1 tablespoon olive oil
- 1 medium red onion, cut into thin wedges
- 3 plums, pitted and cut into thick slices
- 2 cups fresh pineapple chunks (canned can be used)
- hot cooked brown rice, to serve
- Cut turkey into 1 inch pieces.
- Place in a zip lock bag.
- For marinade, in a small bowl combine the pineapple juice, rum, brown sugar, lemon zest, and oil.
- Pour over turkey and seal bag.
- Place in refrigerator for 4-24 hours.
- Drain turkey, reserving marinade.
- In a small saucepan bring marinade to a boil.
- Boil gently, uncovered for 1 minute then remove from heat.
- On 4 12-inch metal skewers, alternately thread turkey and onion, leaving 1/4 inch between pieces.
- On four additional skewers, alternately thread plums and pineapples.
- Brush onion and fruit with some of the marinade.
- Place kabobs on the rack of an uncovered grill.
- Grill until turkey is no longer pink.
- (Allow 12-14 minutes for turkey and about 5 minutes for the fruit.
- ).
- Serve the turkey, onion and fruit over rice.
turkey breast tenderloins, pineapple juice, rum, brown sugar, lemon zest, olive oil, red onion, pineapple, brown rice
Taken from www.food.com/recipe/pineapple-rum-turkey-kabobs-231845 (may not work)