pineapple-rum turkey kabobs

This recipe is also coming at ya from 1999.  When I was copying the ginger glazed shrimp recipe, I made copies of a few others that seemed like they might be good.  This one included.  Really, we had this a few weeks ago, and I don't remember exactly what it tasted like, but I do know I was mad that I forgot to eat the leftovers before we went out of town.

Pineapple-Rum Turkey Kabobs
from Better Homes and Gardens Simply Perfect Grilling magazine, 1999

Ingredients
1/3 cup unsweetened pineapple juice
3 tablespoons rum or unsweetened pineapple juice
1 tablespoon brown sugar
1 tablespoon finely chopped lemongrass or 2 teaspoons finely shredded lemon peel
1 tablespoon olive oil
12 ounces boneless turkey breast
1 medium red onion, cut into thin wedges
2 nectarines or 3 plums, pitted and cut into thick slices
1 1/2 cups fresh or canned pineapple chunks
hot cooked rice (optional)

Directions
1.  For the marinade, combine the pineapple juice, rum, brown sugar, lemongrass and oil.  Cut turkey into 1-inch cubes and place in a plastic bag set in a shallow dish.  Add the marinade; seal bag and turn to coat turkey with marinade.  Refrigerate for 1 to 4 hours, turning bag occasionally.
2.  Drain marinade into a small saucepan.  Bring to boiling; cook for 2 minutes, remove from heat.  Alternately thread turkey and onion onto four 12-inch-long skewers, leaving 1/4 inch of space between pieces.
3.  Grill for 12 to 14 minutes or till turkey is tender and no longer pink, turning once and brushing occasionally with marinade.
4.  Alternately thread nectarines or plums and pineapple onto four 12-inch-long skewers.  Place on grill the last 5 minutes of grilling, turning and brushing once with marinade.  Serve kabobs with rice, if desired.  Makes 4 servings.

This recipe has 229 calories per serving (not including the rice).

Enjoy!