Glazed Turkey Kabobs

1 lb. cooked Butterball® turkey, cut into 16 cubes
1 20oz. can Dole® pineapple chunks, drained; reserve juice
½ cup brown sugar
2 tbsp. soy sauce
16 slices bacon, cut into halves
2 large red bell peppers, cut into 24 1½” triangles
3 large green bell peppers, cut into 32 1½” triangles
Hot cooked rice

Add water to pineapple juice to make 1 cup. Combine juice, brown sugar and soy
sauce in small saucepan. Bring to boil over high heat. Reduce heat to
low; simmer 2 to 3 minutes. Set glaze aside.

Cook bacon in large skillet over medium-high heat until done, but not crisp.
Dip turkey and pineapple into glaze. Assemble each kabob as follows: red
pepper, green pepper, pineapple, bacon piece folded in half, turkey, bacon
pieces folded in half, pineapple and green pepper. Repeat.

Complete kabobs with additional red pepper. Brush kabobs with glaze. Broil
4 to 5 inches from heat 4 to 5 minutes. Turn kabobs, brush with glaze and
broil 4 to 5 minutes more or until heated through. Serve kabobs on rice.

Makes 4 servings