Skewers of turkey tenderloin cubes with nectarines, pineapple and kiwi are brushed with a lime curry marinade and grilled.

Hula Hula Turkey Kabobs

1 1/2 pounds Honeysuckle White Breast Tenderloin, cut into 1/2-inch slices halved or use 1 1/2 pounds Honeysuckle White Breast Roast, cut into 1/2-inch slices halved
2 ripe nectarines, cut into 1/4 inch wedges
1 medium fresh pineapple, peeled, cored, quartered, cut into 1/2 inch pieces
2 fresh kiwi, sliced 1/4 inch with peel

Marinade:
1 tablespoon lime peel, grated
1/4 cup fresh lime juice
1 tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper, coarsely ground
1 tablespoon olive or vegetable oil

1. On 6 kabob skewers alternate 3 turkey pieces with 2 nectarine wedges, 2 slices kiwi, and 2 pineapple pieces.
2. In a small bowl, stir together marinade ingredients.
3. Place kabobs in 13 x 9-inch baking dish; brush with marinade.
4. After 15 minutes, remove from baking dish and grill over hot coals, turning once, 12 to 15 minutes on each side, or until browned and no longer pink in center.

Makes 6 servings.

Nutrition Facts: Amount Per Serving Calories: 307 Calories from fat: 102 Total fat: 11 gm Saturated fat: 3 gm Cholesterol: 84 mg Sodium: 268 mg Carbohydrate: 18 gm Protein: 34 gm

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.