Teriyaki Turkey Kabobs

Turkey, bell peppers and pineapple are marinated in a teriyaki sauce and skewered for a hot-off-the-grill favorite.

Ingredients

• no-stick cooking spray
• 1 (about 1-1/2 pounds) #
• 16 green onions, cut into 2-inch long pieces
• 2 medium red bell peppers, cut into 1-inch pieces
• 1 can (16 ounces) pineapple chunks in juice, drained
• 1 cup teriyaki marinade
• 1/2 teaspoon sesame seeds

Directions

1. Preheat broiler. Spray rack of broiler pan evenly with cooking spray.

2. Cut the turkey breast roast into 3/4-inch cubes; place in large resealable plastic bag. Add onions, bell peppers and pineapple to turkey in bag. Combine marinade and sesame seeds; pour over ingredients in bag. Seal bag; turn over several times to evenly coat ingredients with marinade mixture. Refrigerate at least 1 hour, turning occasionally.

3. Remove turkey and vegetables from marinade, reserving the marinade. Thread turkey and vegetables alternately onto 8 skewers; brush with the reserved marinade. Place on rack of prepared broiler pan.

4. Broil 3 to 4 minutes, or until kabobs are heated through and lightly browned, turning after 2 minutes and brushing with any remaining marinade.