Pineapple Turkey Kebabs
Cut turkey into 1-inch cubes. Place the turkey in a plastic bag set in a shallow dish. For marinade, combine pineapple juice, rum, brown sugar, lemongrass, and oil in a small bowl. Pour over the turkey; close the bag. Marinate in the refrigerator for 4 to 24 hours, turning the bag occasionally.Advertisement
Drain the turkey, reserving the marinade. Bring the marinade to boiling in a small saucepan. Boil gently, uncovered, for 1 minute. Remove from heat. On four 12-inch metal skewers, alternately thread the turkey and onion wedges, leaving about a 1/4-inch space between each piece. Alternately thread plum slices and pineapple chunks onto 4 more skewers.
For a charcoal grill, grill the turkey and fruit kebabs on the rack of an uncovered grill directly over medium coals until the turkey and the onion are tender, the turkey is no longer pink, and the fruit is heated through, turning once and brushing occasionally with the marinade during the last half of grilling. (Allow 12 to 14 minutes for the turkey and the onion and about 5 minutes for the fruit.) (For a gas grill, preheat grill. Reduce heat to medium. Place the turkey and fruit kebabs on grill rack over the heat. Cover and grill as above.)
Equipment: Eight 12-inch metal skewers