© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Vegetable oil cooking spray
1/4 c hoisin sauce
3 tbsp honey
2 tbsp dry sherry
1 tbsp reduced-sodium soy sauce
1 lb smoked turkey sausage, cut into 1-1/2 inch lengths
1 medium pineapple, peeled, cored & cut in qters lengthwise, then in thirds crosswise to form 12 wedges
8 large green onions, cut into 2-inch lengths
Spray unheated grill rack well with nonstick vegetable oil. Prepare grill for indirect heat cooking (see NOTE below).
In small bowl combine hoisin sauce, honey, sherry and soy sauce. Set aside.
On 12-inch skewers, alternating ingredients, arrange turkey sausage, pineapple and green onions.
Grill kebabs over medium-hot heat 8 to 10 minutes or until lightly browned and onions are softened, basting frequently with sauce.
Cooking tip: Purchase already peeled and cored whole pineapple in refrigerated portion of supermarket's produce section.
NOTE: To set up GAS grill for indirect cooking, preheat all burners on high. Turn one burner off; place kebabs over "off" burner. Reset remaining burner(s) to medium. Close lid to cook. To set up CHARCOAL grill for indirect cooking, arrange hot coals around outer edge of grill; place disposable aluminum pan in open space. Place kebabs over open area and close lid to cook.
330 Total Calories
11 g Total Fat
4 g Saturated Fat
60 g Cholesterol
1450 mg Sodium
210 mg Potassium
42 g Total Carbohydrates
3 g Dietary Fiber
30 g Sugars
18 g Protein
20 % Daily Protein
80 % Daily Vitamin C
4 % Daily Calcium
80 % Daily Iron