Appetizers >
| | Teriyaki Turkey Kabobs
2 pounds of boneless skinless turkey breasts
1 can (20 ounces) of unsweetened pineapple chunks, undrained
2 tablespoons of soy sauce
2 tablespoons of brown sugar
1 1/2 teaspoons of freshly grated ginger root, or 1/2 teaspoon of ground ginger
1 teaspoon of crushed fresh garlic
32 whole water chestnuts
Cut the turkey into 32 chucks, 1 inch each. Set aside.
Drain the pineapple chunks. Reserve the juice for immediate use and wrap and refrigerate the pineapple. Combine the juice, soy sauce, brown sugar, ginger, and garlic in a shallow dish. Place the turkey in this marinade, cover and refrigerate for several hours or overnight.
Create individual kabobs by skewering 1 piece of pineapple, 1 turkey chunk, and 1 water chestnut on each of 32 wooden toothpicks. Place the skewers in a shallow baking pan, and pour 1/4 cup of the marinade over the kabobs.
Bake at 350ºF. for 20 minutes, or until the turkey is fork tender and no longer pink inside. Drain off any excess liquid transfer to a serving platter, and serve hot. Yield: 32 appetizers |
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