Pineapple-Rum Turkey Kebabs 4.000
Jan 24, 2001

Not all recipes lend themselves to substitutions. There are, however, a few stand-ins you can trust: You may switch chicken for turkey, lemon zest for lemon grass and even a grill pan instead of a grill or broiler. In the case of these kebabs, you can use any fruit or vegetable in season -- from pineapple and nectarines chunks to cubed bell peppers and zucchini.

Set a pot of water to boil for rice before marinating the turkey. If desired, toss the cooked rice with a scant tablespoon of minced lemon grass or lemon zest before serving.

Servings: 4
  • 2/3 cup unsweetened pineapple juice
  • 6 tablespoons rum (optional)
  • 1 tablespoon light brown sugar
  • 1 tablespoon minced lemon grass or 2 tablespoons minced lemon zest
  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless, skinless turkey breast, cut into 1 1/2-inch pieces
  • 1 medium red onion, cut into wedges (may substitute cubed pineapple, bell peppers or other vegetable or fruit)

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In a shallow dish, combine the pineapple juice, rum (if using), sugar, lemon grass or lemon zest and oil and stir to combine. Set aside 1/4 cup of the marinade. Add the turkey to the remaining marinade in the dish, toss to coat and set aside for 30 minutes. (May cover and refrigerate for up to 24 hours.)

Preheat the grill or broiler.

Drain and discard the marinade. Place the turkey onto the skewers, alternating with the red onion wedges. Grill or broil, turning the skewers as necessary and basting occasionally with the reserved marinade, until cooked through, 8 to 10 minutes.

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Recipe Source

Adapted from "Dinnertime Express" by Better Homes and Gardens (Meredith Books, $24.95).

Tested by Renee Schettler.

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