Pineapple curry skewers

Ingredients for 1 servings:

• 100 g turkey breast fillet(s)
• 2 pineapple slices (can), lightly or unsweetened
• 50 g bell pepper(s), green
• 3 tbsp salad cream (Miracle Whip Balance)
• curry powder
• salt and pepper
• n. B. Steak pepper, optional
• some water or pineapple juice

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Summer dish, light, low-calorie, healthy, suitable for diets

First, cut the meat and peppers into bite-sized pieces. Not too small, as you’ll need to thread them onto skewers later. Drain the pineapple, reserving the juice, and cut the flesh into bite-sized pieces as well. Now prepare the marinade: In a small bowl, season Miracle Whip with curry, salt, and pepper (I also season with a little steak pepper). If the marinade is too thick, add a little more water or, if you like, pineapple juice. This is always the case for me, so I add about 3 tablespoons of water. Now place the meat in the marinade and let it sit for about 20-30 minutes to marinate properly. Then thread the pineapple, peppers, and meat onto shish kebab skewers, one after the other. Now add some carbonated water to a pan and sear the skewers until the meat is cooked through and the pineapple is nice and crispy. This should make about 2 shish kebab skewers, which have a total of about 230 kcal. Serve with rice, or save the remaining marinade and serve with baguette for dipping. Tip: It also tastes great grilled. Or, in the less summery months, it’s also great with raclette.