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Tropical Kabobs for the Grill

Tuesday, 28 July 2020 16:17

TASTE News Service, July 28, 2020 – Everybody at Taste publications enjoys consuming tasty food. After all, that’s presumed.  

Most of us also enjoy prepping and cooking it, especially when grilling is involved.  From time to time we’ll publish a recipe created by one of our contributors. At other times, we’ll find inspiration from promotional boards and food producers.  When we run a recipe from one of these entities, we try to reproduce it exactly as written. If that includes a brand name, so be it, but the recipe is an editorial feature, not paid advertising.  Such is the case with today’s Tropical Kabobs which we obtained from Diestel Turkey. Preparation takes half-an-hour to 45 minutes, but your kabobs should only need 5 to 7 minutes on the grill.

Wine suggestion: Want to get out of that Chardonnay rut? We suggest you try a Riesling. Two good options are Eroica from Ch Ste Michelle (about $20) or the Barnard Griffin Riesling (about $10).  The sweetness and acid balance in these wines should nicely complement the pineapple in these kabobs.

 

Tropical Turkey Kabobs

Ingredients

  • 1/2 c. soy sauce
  • 1/2 c. pineapple juice
  • 1/4 c. melted coconut oil
  • 1 Tbsp brown sugar
  • 1 tsp garlic powder
  • 2 tsp fresh grated ginger
  • 1 tsp dry mustard
  • Salt and pepper to taste
  • 2-4 Diestel Turkey Tenderloins
  • 1-2 green bell peppers
  • 1-2 onions
  • 1-2 red bell peppers
  • 15 cherry tomatoes
  • 15 pineapple pieces, cut into cubes
  • 6-12 9″ wooden skewers

Directions

Cut turkey tenders into 1” cubes.

Combine soy sauce, pineapple juice, coconut oil, brown sugar garlic, ginger, dry mustard, salt and pepper.

Marinate and refrigerate your turkey tenders for 30-45 minutes.

Cut bell peppers, onions and pineapple into 1” cubes.

Assemble turkey, vegetables, pineapple and tomatoes on skewers.

Grill kabobs on medium high heat for 5-7 minutes per side.

Last modified on Tuesday, 28 July 2020 16:30
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