Honey-Ginger  Turkey Kabobs

4 servings

2 TBL       Scallions, minced
2 TBL       reduced-sodium Soy Sauce
1 TBL       Honey
1 TBL       Grated pared fresh ginger root
1 tsp         Fresh lime or lemon juice
2 Medium  Garlic cloves, minced
15 oz        Skinless turkey tenderloins or boneless breast, cut into 2" chunks
1/4 Medium  Pineapple, pared and cut into 1 1/2" pieces
1 Medium   Red Bell Pepper, cut into 1 1/2" pieces
4 Medium   Scallions, cut into 2" pieces
1 Lime        Sliced
2 Cup         Cooked Brown Rice
Pinch         Crushed Red Pepper flakes

To prepare marinade, in gallon-size sealable plastic bag, combine minced scallions, soy sauce, honey, ginger, juice and garlic; add turkey.  Seal bag, squeezing out air; turn to coat turkey.  Refrigerate while preparing grill or broiler.

Spray grill or broiler rack with nonstick cooking spray; place 5" from heat.

Drain turkey and discard marinade.  Thread turkey, pineapple, bell pepper, scallions and lime slices evenly onto 4 metal or soaked bamboo skewers.  Grill or broil 10-12 minutes, turning frequently, until turkey is cooked through.

To serve, fluff rice with fork and stir in pepper flakes.  Mound 1/2 cup rice on each of 4 plates; top each with a kabob


Serving:   1 Kabob with 1/2 cup rice


271 Calories, 2 gram fat, 35 gram Carbs

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