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Honey-Ginger Turkey Kabobs

Lime juice and fresh pineapple lend an island flair to these fun kabobs, served with well-seasoned rice. I got the recipe from a friend and make it often. —Pam Thomas, Marion, Iowa
  • Total Time
    Prep: 30 min. + marinating Grill: 10 min.
  • Makes
    4 servings


  • 2 tablespoons chopped green onion
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon lime juice
  • 2 garlic cloves, minced
  • 1 pound turkey breast tenderloins, cut into 1-inch cubes
  • 2 cups cubed fresh pineapple
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into chunks
  • 1 medium lime, cut into wedges
  • 2-1/2 cups water
  • 1 cup uncooked long grain rice
  • 1/2 cup chopped dried pineapple
  • 2 teaspoons butter
  • 1/2 teaspoon grated lime zest
  • 1/4 teaspoon salt
  • 1/4 cup minced fresh cilantro
  • 1/4 cup chopped green onions
  • 2 tablespoons lime juice


  • In a large bowl, combine the first six ingredients. Add turkey and turn to coat. Cover and refrigerate for at least 2 hours.
  • Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the turkey, pineapple, red pepper, red onion and lime wedges; set aside.
  • In a large saucepan, bring water to a boil. Stir in the rice, dried pineapple, butter, lime zest and salt. Reduce heat; cover and simmer for 15-20 minutes or until tender.
  • Meanwhile, grill kabobs, covered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until turkey is no longer pink and vegetables are tender. Stir the cilantro, onions and lime juice into the rice. Serve with kabobs.
Nutrition Facts
2 kabobs with 3/4 cup rice : 437 calories, 4g fat (2g saturated fat), 61mg cholesterol, 543mg sodium, 71g carbohydrate (25g sugars, 4g fiber), 32g protein.

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