Ingredients Jump to Instructions ↓

  1. 2 Honeysuckle White Boneless Breast Roast (about 1 pound)

  2. 2 tablespoons teriyaki sauce

  3. 1/2 teaspoon granulated sugar

  4. 1 teaspoon vegetable oil

  5. 1/4 teaspoon ground ginger

  6. 1 clove garlic, minced

  7. 1 (8-ounce) can pineapple chunks, drained

  8. 1 medium red bell pepper, cut into 1 1/2-inch pieces

  9. 1 large bermuda onion, cut into chunks

  10. Strawberries, as needed

  11. Seedless grapes, as needed

  12. Bananas, sliced as needed

  13. Kiwi fruit, sliced as needed

  14. Low-fat poppy seed dressing, as needed Mini wooden skewers

Instructions Jump to Ingredients ↑

  1. Cut turkey into 1-inch pieces, and mix with teriyaki sauce, sugar, oil, ginger and garlic in a glass or plastic bowl. Cover and refrigerate for 10 minutes. Remove turkey from marinade.

  2. Thread 3 or 4 pieces alternately with pineapple, bell pepper and onion on mini wooden skewers.

  3. Arrange kabobs on a 12-inch plate. Cover with waxed paper and microwave on high 10 to 12 minutes or until the juices run clear.

  4. Serve with additional teriyaki sauce. Make additional kabobs out of fruit. Arrange them on a separate platter around a bowl of the poppy seed dressing.


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