Turkey Kabobs

Turkey breast tends to dry out on the grill, but these kabobs solve that problem with a pineapple juice baste that keeps the meat moist while adding a sweet glaze that caramelizes over the flames. The mushrooms get a head start, marinating in the pineapple juice for an hour so they absorb all that fruity sweetness before they even hit the fire.

Alternate red and green bell peppers on each skewer for a colorful presentation that looks as good as it tastes. Cut everything to the same one-inch dice so the turkey, vegetables, and pineapple chunks cook at the same rate. Uneven pieces mean raw turkey next to charred peppers.

Baste frequently while grilling. Each coat of pineapple juice adds another layer of sticky sweetness that chars slightly on the edges, building up a glaze that’s part caramel, part smoky grill flavor. Turkey breast is done when it’s opaque all the way through with no pink remaining.

Serve these over white rice so the grains catch any dripping pineapple glaze from the skewers.

Kitchen Tips

• Soak wooden skewers for at least 30 minutes before threading. Dry skewers catch fire on the grill.
• Don’t pack the ingredients too tightly on the skewer. Leave a small gap between pieces so heat can circulate and everything cooks evenly.
• Marinate the mushrooms, not the turkey, in pineapple juice. The acid in pineapple can break down turkey texture if it sits too long. Mushrooms just soak up flavor.
• Grill over medium heat, not high. High heat chars the outside before the turkey cooks through.

Variations

• Teriyaki glaze: Skip the pineapple juice baste and brush with teriyaki sauce during the last few minutes of grilling.
• Spicy version: Add a pinch of cayenne and a squeeze of lime to the pineapple juice marinade for a sweet-heat combination.