Want something quick to grill? Asian Porcupine Kabobs are not only delicious, they can be made ahead and grilled when its convenient. These kabobs are especially good served with Tropical Fruit Salsa, which can also be made ahead, so at dinner time, this meal is a no-brainer.
The meatballs are made on top of the stove in a skillet, and they use up the leftover rice that is sitting in the fridge or freezer. At the Hancock home, there always seems to be just a little rice left over from the 3-cup batch, and it freezes well in zip-type bags for use in recipes such as these Asian Porcupine Kabobs.
1 1/2 pounds ground turkey
1 cup dry bread crumbs
1/2 cup Yoshida's Sauce, or other favorite concentrated stir-fry sauce
2 cups cooked brown rice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
16 slices fresh pineapple , 1" thick
1 red bell pepper, cut into 1" squares
1 green bell pepper, cut into 1" squares
1 red onion, cut into 1" squares
Additional Stir-fry sauce for brushing
- Mix the turkey, eggs, bread crumbs, stir-fry sauce, rice, salt, and pepper.
- Scoop 48 1" balls from the mixture and brown on all sides in a non-stick skillet.
- For each skewer: place two meatballs, a chunk of pineapple, a square each of red and green bell pepper, and a square of onion; repeat, and add two more meatballs on each skewer. Sprinkle the pineapple chunks with a little brown sugar.
- Heat the grill to the highest setting, then turn to low.
- Brush the kabobs with stir-fry sauce, and grill for 5-10 minutes, turning occasionally, until the meatballs are cooked through and the pineapple is slightly browned.
Amount Per Serving
Calories 334 Calories from Fat 80
Percent Total Calories From: Fat 24% Protein 26% Carb. 51%
Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 2 g
Cholesterol 116 mg
Sodium 885 mg
Total Carbohydrate 42 g
Dietary Fiber 1 g
Sugars 9 g
Protein 21 g
Vitamin A 14% Vitamin C 62% Calcium 0% Iron 13%