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.

Yield: 4 servings (serving size: 1 kabob)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 214
  • Fat: 1.7g
  • Saturated fat: 0.0g
  • Protein: 29.0g
  • Carbohydrate: 23.1g
  • Cholesterol: 45mg
  • Iron: 2.0mg
  • Sodium: 393mg
  • Calories from fat: 7%
  • Fiber: 2.2g
  • Calcium: 25mg


  • 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


  1. Toss turkey with jerk seasoning in a bowl. Cover and chill 30 minutes.
  2. Prepare grill.
  3. Alternately thread turkey, onion, bell pepper, and pineapple onto 4 (12-inch) metal skewers.
  4. Combine chutney and mustard, stirring well. Brush kabobs with chutney mixture.
  5. Grill, covered, 5 minutes on each side or until turkey is done.
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