1. Place skewers in pan. Add enough water to cover. Let stand at least 15 minutes. Drain. Place metal rack in 15 x 10 x 1-inch baking pan. Lightly coat rack with cooking spray. Set aside.
2. Drain pineapple, reserving1/4 cup of the juice. In small bowl stir together reserved juice and 2 tablespoons of the orange juice concentrate. Set aside.
3. In bowl combine egg, the remaining 1 tablespoon orange juice concentrate, water, ginger and garlic salt. Stir in KELLOGG’S SPECIAL K Original cereal. Add turkey; mix well. Shape into twenty-four 1 1/2-inch meatballs.
4. Alternately thread pineapple chunks, meatballs and zucchini slices onto skewers. Place on rack in pan. Bake at 350°F for 15 minutes. Brush with pineapple-orange juice mixture. Bake at 350°F for 5 to 10 minutes more or until turkey is no longer pink and internal meatball temperature reaches 165°F.