Caribbean Grilled Turkey Kabobs

If you can't find turkey tenderloin in your store, you may use a frozen 3-pound boneless turkey breast, thawed (such as Butterball), discarding gravy packet and removing the skin. Save remaining turkey for another use.


4 servings (serving size: 1 kabob)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 10 Minutes
Other: 10 Minutes

Nutritional Information

Calories 214
Fat 1.7 g
Satfat 0.0 g
Protein 29.0 g
Carbohydrate 23.1 g
Cholesterol 45 mg
Iron 2.0 mg
Sodium 393 mg
Caloriesfromfat 7 %
Fiber 2.2 g
Calcium 25 mg


1 pound turkey breast tenderloin, cut into 1 1/2-inch chunks
2 teaspoons Caribbean jerk seasoning
1 small red onion, cut into 1-inch pieces
1 small green bell pepper, cut into 1-inch pieces
2 cups fresh pineapple chunks (2-inch pieces)
2 tablespoons mango chutney (such as Major Grey's)
1 tablespoon spicy brown mustard


Toss turkey with jerk seasoning in a bowl. Cover and chill 30 minutes.

Prepare grill.

Alternately thread turkey, onion, bell pepper, and pineapple onto 4 (12-inch) metal skewers.

Combine chutney and mustard, stirring well. Brush kabobs with chutney mixture.

Grill, covered, 5 minutes on each side or until turkey is done.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
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