Ingredients

• 3 pounds boneless, skinless turkey breasts
• 6 tablespoons reduced-sodium teriyaki sauce
• 1-1/2 teaspoons sugar
• 3 teaspoons canola oil
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 2 large onions
• 3 sweet bell peppers (red and green)
• 40 ounces canned pineapple chunks
• 8 ounces canned mandarin oranges
• 1 cup raspberry salad dressing
• 1/2 pound grapes
• 24 skewers or kabob sticks

Preparation

1. Cook turkey breasts at 350° F for 1 hour or until meat thermometer reaches 180° F. Let cool.
2. Cut turkey into bite size cubes.
3. In a large bowl, combine reduced-sodium teriyaki sauce, sugar, oil, ginger and nutmeg.
4. Place turkey cubes in mixture. Cover and let sit in refrigerate for 30 minutes.
5. Cut onions and peppers into kabob-sized pieces. Drain pineapple chunks and mandarin oranges.
6. Using skewers, alternate turkey, onion, peppers, and pineapple chunks to make 24 kabobs.
7. Place kabobs in a large microwave safe dish and cover with wax paper. Microwave kabobs for 8 minutes.
8. Place kabobs on a serving platter. Pour dressing over kabobs and garnish with grapes and mandarin oranges before serving.

Helpful hints

• Substitute pork roast for turkey for variety.