Teriyaki Turkey & Pineapple Kebabs

Ingredients:

• 1/4 cup teriyaki sauce
• 1 jalapeño pepper, seeded & minced
• 3 garlic cloves, minced
• 1 lb. boneless, skinless turkey breast, cut into 1-inch chunks
• 1 red bell pepper, cut into chunks
• 1 1/2 cups fresh pineapple chunks
• 2 tbsp. chopped fresh cilantro

Makes 4 Servings ( 1 kebab per serving)

1. Combine teriyaki sauce, jalapeno, and garlic in a large zip-close plastic bag; add turkey. Squeeze out air and seal bag; turn to coat turkey. Refrigerate, turning bag occasionally, at least  20 minutes or up to 1 day.
2. Preheat broiler. Line broiler pan with foil and spray broiler rack with nonstick spray.
3. Remove turkey from marinade; discard marinade. Thread turkey, bell pepper, and pineapple alternately onto 4 (12-inch) metal skewers. Broil kebabs 5 inches from heat, turning frequently, until turkey is cooked through, 5-7 minutes. Sprinkle with cilantro.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW Complete Family Meals Cookbook. These elegant kebabs are easy to make and taste delicious. They also have a nice fusion taste to them. I highly recommend making your own teriyaki sauce because you know what's in it and you can modify what you put in it and if you want to add a little more to the kebabs while they are cooking. The turkey and the pineapple make these kebabs succulent and juicy. If you don't have metal skewers, use bamboo skewers instead. Don't forget to soak the bamboo kebabs in cold water for 30 minutes so they don't burn.