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In a bowl, combine turkey, pineapple juice, maple syrup, sambal oelek, soy sauce, mustard and Chinese five-spice. Cover with plastic wrap and store in fridge for at least 20 minutes, up to 12 h.
Preheat BBQ to high heat. Brush, clean and oil the grills.
Thread the chicken onto 8 skewers. Brush with oil and season with salt and pepper.
Grill the skewers for 5 to 7 minutes per side, or until turkey is cooked through 74 °C (165 °F). Set aside on a plate and cover with foil for at least 5 minutes before serving with your favourite grilled vegetables (broccoli, bok choy, peppers, asparagus, etc.).
Serve turkey skewers with grilled vegetables (broccoli, bok-choy, peppers, asparagus, etc.).
Source : Le Dindon du Québec
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