Instructions: 1 In small bowl combine vinegar, plum sauce, soy sauce, ginger, and garlic.

Rinse turkey and pat dry. Cut into 1-pieces. Place in sealable bag with half the marinade. Seal bag. Refrigerate to marinate at least 1 hour, turning occasionally.

2 Cut zucchini and yellow squash into 3/4-inch-thick slices. Cut red pepper
into 1-inch squares. Place zucchini, squash, red pepper, mushrooms, and pineapple in separate sealable plastic bag with remainder of marinade.

Seal
bag. Set aside to marinate. Meanwhile, soak eight 6-inch bamboo skewers in water, to prevent burning during cooking.

3 After marinating for at least 1 hour, remove turkey and vegetables from marinade. Discard turkey marinade. Reserve vegetable marinade.

4 Remove broiler pan and preheat broiler. Tread turkey, vegetables, and pineapple on soaked skewers, intermingling colors and textures. Arrange kabobs on broiler pan.

Broil, 3 to 4-inches from heat source, for 5 minutes. Brush with marinade from vegetables. Turn kabobs over. Broil 3 to 5 more minutes or until turkey is no longer pink in center and vegetables are tender. Discard marinade.

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