2 1/2 lb. turkey half breast
1/2 c. Kikkoman Lite Teriyaki Marinade & Sauce, divided
1/2 lb. zucchini
1 can (20 oz.) pineapple chunks in juice, drained
8 (12 inch) metal or bamboo skewers

Skin and bone turkey; cut into 1 1/2 inch chunks and place in large plastic food storage bag. Pour in 1/4 cup lite teriyaki sauce. Press air out of bag; close top securely. Refrigerate 1 to 2 hours.

Meanwhile, cut zucchini lengthwise in half; then crosswise into 3/4 inch pieces. Discarding marinade, remove turkey and thread onto skewers alternately with 1 zucchini and 2 pineapple chunks, leaving space between pieces. Brush skewers generously with remaining lite teriyaki sauce.

Cook on grill 5 inches from hot coals about 5 minutes on each side, or until tender, turning and brushing with lite teriyaki sauce. (Or, broil 4 inches from heat source 7 to 9 minutes on each side, or until tender.)

Makes 6 to 8 servings.