Pineapple and Rum Turkey Kebabs (Ayam Belanda Nanas) Recipes

Ingredients :

375g turkey breast tenderloin steaks or boneless turkey breast

1/3 cup unsweetened pineapple juice

3 tbsp rum

1 tbsp brown sugar

1 tbsp lemongrass, finely chopped or 2 tsp lemon peel, finely shredded

1 tbsp olive oil

1 medium red onion, cut into thin wedges

2 nectarines, peeled, or 3 plums, pitted and cut into thick slices

1.5 cups fresh or canned pineapple chunks

hot cooked rice (optional)

Method :

Cut turkey into 2.5 cm cubes. Place turkey cubes in a plastic bag set in a shallow dish. For marinade, combine 1/3 cup pineapple juice, rum, brown sugar, lemongrass or lemon peel, and oil. Pour marinade over turkey; close bag. Marinate in refrigerator for 4-24 hours, turning bag occasionally.

Drain turkey, reserving marinade. In a small saucepan bring marinade to boil. Remove from heat. On four 30cm skewers thread alternately turkey and onion. Grill kebabs on the rack of an uncovered grill on medium heat for 12-14 minutes or until turkey is cooked but still tender, turning once and brushing occasionally with marinade.

Meanwhile, on four 30cm kebab skewers alternately thread nectarines or plums and pineapple chunks. Place on grill rack next to turkey kebabs for the last 5 minutes of grilling, turning and brushing once with marinade. Serve turkey and fruit kebabs with rice, if desired.

Serves 4

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