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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut turkey into 1 inch pieces. Place in a zip lock bag. | 2. For marinade, in a small bowl combine the pineapple juice, rum, brown sugar, lemon zest, and oil. | 3. Pour over turkey and seal bag. Place in refrigerator for 4-24 hours. | 4. Drain turkey, reserving marinade. | 5. In a small saucepan bring marinade to a boil. Boil gently, uncovered for 1 minute then remove from heat. | 6. On 4 12-inch metal skewers, alternately thread turkey and onion, leaving ¼ inch between pieces. | 7. On four additional skewers, alternately thread plums and pineapples. Brush onion and fruit with some of the marinade. | 8. Place kabobs on the rack of an uncovered grill. Grill until turkey is no longer pink. (Allow 12-14 minutes for turkey and about 5 minutes for the fruit.). | 9. Serve the turkey, onion and fruit over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turkey breast tenderloin	12	ounces		302.6	0.0	67.32	1.7
pineapple juice	1/3	cup	unsweetened	44.1667	10.725	0.3	0.1
rum	3	tablespoons		-	-	-	-
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
lemon zest	2	teaspoons	chopped	302.6	0.0	67.32	1.7
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red onion	1		cut	44.0	10.274000000000001	1.21	0.11
plum	3		pitted cut	227.7	56.528999999999996	3.465	1.386
pineapple chunk	2	cups	canned used	421.4	108.78	1.96	0.49
brown rice			cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.