1 pound turkey
1 (16-ounce) can pineapple chunks
2 tablespoons Italian dressing
1 tablespoon soy sauce
1/4 teaspoon ground cinnamon
Cut turkey into 1 1/2-inch cubes. Thread on skewers, alternating with pineapple chunks; reserve the pineapple juice. Brush the skewer mixture with italian salad dressing. Grill 3-inches from the heat source, turning frequently, for approximately 15 minutes.
Meanwhile, in a small saucepan combine the reserved pineapple juice, soy sauce, and cinnamon. Simmer uncovered until thickened. Spoon over the kebabs just before serving.
Makes 4 servings.