Jerk Turkey Skewers with Pineapple Salsa, Coconut Rice, and Sauteed Sugar Snap Peas

Step 1: Prepare the Jerk Turkey Skewers

Thread the cubed turkey onto skewers. In a small bowl, mix together the jerk seasoning, allspice, cinnamon, and ginger. Rub the spice mixture all over the turkey skewers.

• 2 pounds turkey breasts, cut into 1-inch cubes
• 2 tablespoons jerk seasoning
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger

Step 2: Make the Pineapple Salsa

In a medium bowl, combine the diced pineapple, red onion, lime juice, and cilantro. Toss to mix well.

• 1 pineapple, peeled, cored, and diced
• 1 red onion, diced
• 1 lime, juiced
• 0.25 cup fresh cilantro, chopped

Step 3: Cook the Coconut Rice

In a medium saucepan, combine the jasmine rice and coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.

• 1 1/2 cups jasmine rice
• 1 (13.5 oz) can coconut milk

Step 4: Saute the Sugar Snap Peas

In a large skillet, heat the vegetable oil over medium-high heat. Add the trimmed sugar snap peas and sauté for 3-5 minutes until crisp-tender.

• 2 tablespoons vegetable oil
• 2 cups sugar snap peas, trimmed