Hawaiian Turkey Kebobs

These oven-baked turkey kebabs use pre-cooked turkey cubes, so the time in the oven is really about caramelizing the glaze and charring the vegetables, not cooking raw meat. That makes them fast, forgiving, and hard to mess up.

The glaze is simple but punchy: soy sauce, pineapple juice, curry powder, and ground ginger. It goes on before baking and gets turned frequently so every side picks up that sticky, sweet-savory coating. The pineapple chunks release juice as they heat, basting the skewers naturally.

Cherry tomatoes burst in the oven and create little pockets of acidity between the sweeter pineapple and the meaty turkey. Green bell pepper and onion wedges stay slightly crisp, giving the kebabs good textural range.

Serve these over steamed rice so the extra glaze from the pan doesn’t go to waste.

Pro Tips

• Use leftover Thanksgiving turkey or rotisserie turkey breast. Both work well since the meat just needs to reheat and absorb the glaze.
• Turn the skewers every 5 minutes for even browning. The sugars in the pineapple juice burn quickly if one side sits too long.
• If using wooden skewers, soak them in water for at least 20 minutes before threading to prevent charring in the oven.
• Thread ingredients snugly but not too tight. A small gap between pieces lets heat circulate and cook everything evenly.

Variations

• Grilled version: Cook on an outdoor grill over medium-high heat for 3-4 minutes per side instead of baking.
• Teriyaki glaze: Replace the soy-curry sauce with bottled teriyaki sauce for a sweeter, more familiar flavor.
• Chicken swap: Use cubed cooked chicken breast if you don’t have leftover turkey on hand.