Makes 4 servings
½ cup sweet and tangy honey mustard or honey Dijon mustard (such as French's brand)
1 (8 ounce) can pineapple chunks, drained, re serve juice
1 tablespoon brown sugar or to taste
½ teaspoon ground ginger
1 pound boneless turkey cutlets, cut in 1-inch strips
1 green bell pepper, cut in squares
8 cherry tomatoes
Prepare the sauce: Combine mustard, pine apple juice, sugar and ginger. Reserve ?cup sauce in serving bowl.
Assemble the skewers: Alternately thread turkey, pineapple and vegetables onto skew ers.
Grill the kabobs: Heat the grill until medium hot. Grill or broil kebabs for 15 minutes until turkey is cooked through. Turn and baste of ten with pineapple-mustard sauce.
Presentation: Serve kabobs with reserved sauce. If desired, serve with rice.
Source: Adapted recipe, nutritional informa tion from French's Mustard, via AP.