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.
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
How to Make It
Toss turkey with jerk seasoning in a bowl. Cover and chill 30 minutes.
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
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