Pineapple Rum Turkey Kabobs Recipes

Steps:

• In a small bowl, combine first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate 1-4 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread the beef, pineapple, mushrooms, peppers and onion. Moisten a paper towel with cooking oil; using long-handled tongs rub on grill rack to coat lightly., Grill, covered, over medium-hot heat 8-10 minutes or until meat reaches desired doneness, turning occasionally and basting frequently with reserved marinade., Cook rice according to package directions; serve with kabobs.

Steps:

• Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). Thread the sausages, water chestnuts, pineapple and red pepper alternately onto 14 metal or soaked wooden skewers. , In a small bowl, combine the honey, soy sauce, nutmeg, pepper and reserved pineapple juice., Grill kabobs, uncovered, over medium-hot heat for 6-7 minutes on each side or until the sausages are browned, basting occasionally with marinade.

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Steps:

• Cut the chicken into large chunks. Add the soy sauce, olive oil, chili sauce, garlic, green onions, black pepper and montery chicken seasoning. Marinate in the refrigerator for at least 2 hours. The longer the better.
• In the meantime, make the rum sauce for the pineapple. In a sauce pan melt the butter, rum, sugar and pineapple juice. Add the cinnamon. Simmer over very low heat for 30-45 minutes until thick and syrupy. Watch carefully during the last 15 minutes so it doesnt get too thick. Keep warm until ready for use.
• Cut the pepper and onion into large pieces. Toss the veggies with the 2 tablespoons oil, pepper and chicken seasoning. Thread onto skewers with the chicken.
• Peel and core the pineapple. You can either lay the pineapple directly on the grill, or thread onto skewers. Before grilling baste with the rum sauce.
• Grill the pineapple, veggies and chicken until the chicken is cooked through. Baste the pineapple with the rum sauce while cooking and again after you remove it from the grill.

Steps:

• Drain pineapple, reserving 1/4 cup juice. For marinade, mix brown sugar, oil, Worcestershire sauce, garlic, mustard and reserved juice. , In another bowl, toss turkey with 1/3 cup marinade; refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade., On eight metal or soaked wooden skewers, alternately thread turkey, vegetables and pineapple chunks; discard remaining marinade in bowl. Place kabobs on an oiled grill rack over medium heat. Grill, covered, until turkey is no longer pink, 8-10 minutes, turning occasionally; baste frequently with reserved marinade during the last 3 minutes.

Steps:

• Cut turkey into 1-inch cubes.
• Place turkey in a self-sealing plastic bag set in a shallow dish.
• For marinade, combine 1/3 cup pineapple juice, the 3 tablespoons of rum, brown sugar, lemon grass or lemon peel and oil.
• Pour over turkey.
• Seal bag.
• Marinate in refrigerator at least 4 hours or up to 24 hours, turning bag occasionally.
• Drain turkey, reserving marinade.
• In a small saucepan bring reserved marinade to boiling.
• Boil gently, uncovered, for 1 minute.
• Remove from heat.
• On four 12-inch metal skewers, alternately thread turkey and onion, leaving about a 1/4-inch space between pieces.
• Alternately thread plums pineapple onto 4 more skewers.
• Grill turkey and fruit kabobs on the rack of an uncovered grill directly over medium coals until turkey and onion are tender, turkey is no longer pink and fruit is heated through, turning once and brushing occasionally with the heated marinade during the last half of grilling.
• (Allow 12 to 14 minutes for turkey and onion and about 5 minutes for fruit.) If desired, serve over hot cooked rice.

Steps:

• Place pineapple in a large glass container. Pour in rum, covering pineapple completely.
• Store container on a cool, dark shelf, stirring and tasting once a day, until rum reaches desired flavor, at least 1 week but preferably 2.
• Strain out pineapple before serving.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread green bell pepper, onion, chicken, and pineapple onto skewers; brush with barbeque sauce.
• Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
• Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

Steps:

• Cut turkey into 1 inch pieces. Place in a zip lock bag.
• For marinade, in a small bowl combine the pineapple juice, rum, brown sugar, lemon zest, and oil.
• Pour over turkey and seal bag. Place in refrigerator for 4-24 hours.
• Drain turkey, reserving marinade.
• In a small saucepan bring marinade to a boil. Boil gently, uncovered for 1 minute then remove from heat.
• On 4 12-inch metal skewers, alternately thread turkey and onion, leaving ¼ inch between pieces.
• On four additional skewers, alternately thread plums and pineapples. Brush onion and fruit with some of the marinade.
• 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.).
• Serve the turkey, onion and fruit over rice.