1/3 C. pineapple juice, unsweetened

3 T. rum

1 T. brown sugar

1 T. fresh lemongrass, finely chopped (or 2 tsp. finely shredded lemon peel)

1 T. olive oil

1 red onion, cut into thin wedges

3 plums, pitted and cut into thick slices (or 2 Nectarines)

2 C. Pineapple, chunks, canned, with water (or fresh)

1 C. cooked long grain brown rice, hot (optional)

 

Cut turkey into 1-inch pieces. Place turkey in a resealable plastic bag set in a shallow dish. In a small bowl combine pineapple juice, rum, brown sugar, lemongrass, and oil. Pour over turkey and seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain turkey, reserving marinade.  In a small saucepan bring marinade to a boil. Boil gently, uncovered, for 1 minute. Remove from heat. On four 12-inch metal skewers, alternately thread turkey and onion, leaving ¼ inch between pieces.  On four additional 12-inch metal skewers, alternately thread plums and pineapple.  Brush onion and fruit with some of the marinade. Place turkey and fruit kabobs on the rack of an uncovered grill directly over medium coals. Grill until turkey is no longer pink, onion is tender, and fruit is heated through, turning once halfway through grilling and brushing occasionally with marinade the last half of grilling. (Allow 12 to 14 minutes for turkey and onion and about 5 minutes for fruit.) If desired, serve the turkey, onion, and fruit with hot cooked rice.

 

 

Yield:

Calories:

Fat:

Fiber: