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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Turkey and Pineapple Kabobs with Brown Rice

Source: dLife

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

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 10.4 Fat, 0.4 Vegetables, 1.3 Fruits, 2.2 Meat, 0.5 Milk, 1.3 Other Carbs, 0.9 Starch, 0.3 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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Servings

Ingredients

Directions

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.
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.
Reserve 1/2 cup of juice from pineapple, drain and discard remainder.
Alternately thread turkey, pineapple, and peppers onto eight 9-inch skewers. Throw out remaining marinade.
Lightly spray a large, deep dish pan then heat over medium high heat, add kabobs and cook until brown, about 2 minutes per side.
Remove pan from heat and cool about 3 minutes (otherwise the liquid you add next will evaporate to quick).
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.