Instructions: Drain pineapple, reserving 1/4 cup juice (discard remaining juice or save for another use). In a bowl, combine the reserved pineapple juice, brown sugar, oil, Worcestershire sauce, garlic and mustard; mix well. Pour 1/3 cup into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate for 2 to 3 hours. Cover and refrigerate remaining marinade.

Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from turkey. On eight metal or soaked wooden skewers, alternately thread vegetables, turkey and pineapple. Grill, uncovered, over medium heat for 4 to 5 minutes on each side or until meat is no longer pink, turning three times and basting frequently with reserved marinade.

This recipe yields 4 servings.

Comments: This is a summertime favorite at our house. While the turkey is a nice change of pace and goes great with the sweet basting sauce and pineapple, the recipe also works well with chunks of chicken.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.