Get ready to embark on a mouthwatering culinary journey that combines the vibrant flavors of Hawaii with a protein-packed, gluten-free twist! These sizzling Hawaiian Turkey Kabobs are about to become your new summer grilling obsession, promising a perfect balance of sweet, savory, and smoky notes that will make your taste buds dance with excitement. Whether you're looking for a quick weeknight dinner or a show-stopping dish for your next backyard barbecue, these kabobs are guaranteed to impress both health-conscious foodies and flavor enthusiasts alike.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Hawaiian
Serves: 4 servings
Ingredients
- 1 lb turkey breast, cubed
- 1 cup pineapple chunks
- 1 bell pepper, chopped
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- Skewers
Instructions
- In a medium bowl, whisk together soy sauce and brown sugar to create a marinade. Ensure the soy sauce is gluten-free to maintain the recipe's gluten-free status.
- Add cubed turkey breast to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes to allow flavors to develop. For best results, marinate up to 2 hours.
- Prepare your grill or grill pan by preheating to medium-high heat (approximately 400°F). If using wooden skewers, soak them in water for 15-20 minutes beforehand to prevent burning.
- Chop bell pepper into roughly 1-inch pieces, ensuring they are similar in size to the turkey and pineapple chunks for even cooking.
- Thread marinated turkey, pineapple chunks, and bell pepper pieces alternately onto skewers, leaving a small space between each ingredient to ensure even grilling.
- Grill kabobs for 12-15 minutes, rotating every 3-4 minutes to ensure all sides are evenly cooked and have nice grill marks. Turkey should reach an internal temperature of 165°F for safe consumption.
- Remove kabobs from grill and let rest for 3-5 minutes to allow juices to redistribute, which helps maintain moisture in the meat.
- Optional: Brush with additional marinade or sprinkle with chopped fresh cilantro before serving for extra flavor.
- Serve hot with your choice of rice, quinoa, or a fresh salad for a complete meal.
Tips
- Marinating Magic: Don't rush the marinating process. The longer the turkey sits in the soy sauce and brown sugar mixture (up to 2 hours), the more flavor it will absorb.
- Skewer Strategy: Soak wooden skewers in water for 15-20 minutes before use to prevent them from burning on the grill. Alternatively, use metal skewers for easier handling.
- Even Cooking Technique: Cut all ingredients (turkey, pineapple, and bell peppers) into similar-sized pieces to ensure uniform cooking and prevent some pieces from becoming overcooked.
- Temperature is Key: Use a meat thermometer to check that the turkey reaches an internal temperature of 165°F for safe consumption. This ensures juicy, perfectly cooked meat every time.
- Resting Period: Allow the kabobs to rest for 3-5 minutes after grilling. This helps redistribute the juices, keeping the meat tender and moist.
- Flavor Boosters: Experiment with additional marinades or garnishes like fresh cilantro, a sprinkle of sesame seeds, or a drizzle of extra gluten-free soy sauce for added depth of flavor.
- Gluten-Free Vigilance: Always double-check that your soy sauce is certified gluten-free to maintain the recipe's gluten-free status.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 25g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 70mg
