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Turkey and Pineapple Kabobs with Brown Rice
Source: dLife

Turkey, pineapple, and pepper kabobs cooked on the stove with brown rice.

Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 408.0
Total Carbs 46.3 g
Dietary Fiber 2.8 g
Sugars 26.7 g
Total Fat 10.4 g
Saturated Fat 3.4 g
Unsaturated Fat 2.4 g
Potassium 486.8 mg
Protein 36.3 g
Sodium 237.9 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1 1/2 Fruits , 2 1/2 Meat , 1 Milk , 1 1/2 Other Carbs , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. In a large plastic bag with a zip top, mix the yogurt, oil, tandoori seasoning, garlic, and food coloring (optional), seal bag, and gently knead bag to mix.
  2. Add the turkey to the bag, reseal, and gently knead again to coat the turkey, refrigerate for at least 30 minutes but up to 24 hours.
  3. Reserve 1/2 cup of juice from pineapple, drain and discard remainder.
  4. Alternately thread turkey, pineapple, and peppers onto eight 9-inch skewers. Throw out remaining marinade.
  5. Lightly spray a large, deep dish pan then heat over medium high heat, add kabobs and cook until brown, about 2 minutes per side.
  6. Remove pan from heat and cool about 3 minutes (otherwise the liquid you add next will evaporate to quick).
  7. To cook optional rice: Add broth, reserved pineapple juice, and rice to medium saucepan. Place back over medium high heat and bring to a simmer, stirring occasionally. Lower heat, cover, and simmer until rice is tender, about 10 minutes.

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