2 Diestel Turkey Tenderloins
1 green pepper
1 onion
1 red bell pepper
15 cherry tomatoes
15 pineapple pieces, cut into cubes
6 9-inch wooden skewers, soaked in water
For the marinade:
1/2 cup soy sauce
1/2 cup pineapple juice
1/4 cup melted coconut oil
1 tablespoon brown sugar
1 teaspoon garlic powder
2 teaspoons fresh grated ginger
1 teaspoon dry mustard
salt and pepper to taste
Cut the turkey tenderloins into 1-inch cubes.
Combine soy sauce, pineapple juice, coconut oil, brown sugar, garlic, ginger, dry mustard, salt and pepper to make the marinade. Marinate the turkey tenders for 30–45 minutes.
Cut the bell pepper, onion and pineapple into 1-inch cubes. the turkey, vegetable, pineapple and tomatoes on skewers.
Grill the kabobs on medium high heat for 5–7 minutes per side.