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
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.
Thread 3 or 4 pieces alternately
with pineapple, bell pepper and onion on mini wooden skewers.
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.
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.
Nutrition Facts:
Serving size: 8.4ounce/237.1g
Calories per serving: 286
Calories from fat 77
Total fat: 9 g
Saturated fat: 2 g
Cholesterol: 84 mg
Sodium: 419 mg
Carbohydrate: 17 g
Fiber Carbs: 2 g
Sugar Carbs: 14 g
Protein: 34 g
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
