Delicious and easy turkey kabobs.

Quick Winter Kabobs

2 Honeysuckle White® Boneless Breast Roast (about 1 pound)
2 tablespoons teriyaki sauce
1/2 teaspoon granulated sugar
1 teaspoon vegetable oil
1/4 teaspoon ground ginger
1 clove garlic, minced
1 (8-ounce) can pineapple chunks, drained
1 medium red bell pepper, cut into 1 1/2-inch pieces
1 large bermuda onion, cut into chunks
Strawberries, as needed
Seedless grapes, as needed
Bananas, sliced as needed
Kiwi fruit, sliced as needed
Low-fat poppy seed dressing, as needed

Mini wooden skewers

1. Cut turkey into 1-inch pieces, and mix with teriyaki sauce, sugar, oil, ginger and garlic in a glass or plastic bowl. Cover and refrigerate for 10 minutes. Remove turkey from marinade.
2. Thread 3 or 4 pieces alternately with pineapple, bell pepper and onion on mini wooden skewers.
3. Arrange kabobs on a 12-inch plate. Cover with waxed paper and microwave on high 10 to 12 minutes or until the juices run clear.
4. Serve with additional teriyaki sauce. Make additional kabobs out of fruit. Arrange them on a separate platter around a bowl of the poppy seed dressing.

Makes 4 servings.

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