Turkey and Pineapple Kebabs

In a covered container, marinate turkey in Italian dressing for 2 hours in refrigerator.

Cube each pineapple into 20 cubes and each green pepper into 12 cubes.

Remove turkey from marinade and discard marinade. Place one cube each of green pepper, turkey and pineapple on skewer. Repeat procedure two more times to make 1 kebab.

Duplicate this procedure for the remaining kebabs.

Combine chopped red pepper, pineapple juice, soy sauce, five spice powder, and white pepper in a sauce pan. Bring to boil, reduce heat and simmer 10 minutes.

Strain and keep warm.

Heat butter in braising pan. Add rice, garlic and thyme and saute for 3 to 5 minutes. Add stock, lemon juice, salt and pepper.

Bring to a boil and simmer covered for 20 to 25 minutes or until cooked. Hold for service.

Apply butter substitute to broiler. Broil skewers for a total of 4 to 5 minutes, turning every 2 to 3 minutes. Place on a sheet pan and finish in a convection oven at 375 degrees F for 7 to 8 minutes.

Place 4 ounces of lemon rice pilaf on plate. Remove turkey, pineapple and peppers from skewers and place atop rice. Spoon 1 ounce of glaze over turkey.

Garnish with a sprig of Italian parsley.