Teriyaki Turkey Kabobs
|Boneless skinless turkey breasts||2 Pound|
|Reduced-sodium soy sauce||2 Tablespoon|
|Brown sugar||2 Tablespoon|
|Freshly grated ginger root/1/2 teaspoon ground ginger||1 1⁄2 Teaspoon|
|Crushed fresh garlic||1 Teaspoon|
|Whole water chestnuts||32|
1. Cut the turkey into 32 chunks, 1 inch each. Set aside.
2. 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.
3. 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.
4. Bake at 350°F for about 20 minutes, or until the turkey is fork-tender and no longer pink inside.