Drain the pineapple and cut the slices into six. Cut the peppers into quarters, remove the seeds, wash and cut into cubes. Clean and wash spring onions and cut the light green into pieces of about 2 cm.
Cut the remaining green of the spring onions into rings and set aside. Wash the turkey meat, dab dry and cut into larger cubes. Season with salt and pepper. Dice the cheese. Bring rice to the boil in 500 ml salted water and let it swell at medium heat for about 20 minutes.
In the meantime, alternately skewer pineapple, paprika, turkey, pieces of spring onion and cheese onto the wooden skewers. Heat the oil in a pan and fry the skewers for about 10 minutes while turning. Pluck the parsley leaves from the stalks, wash, dab dry and chop finely.
Drain the rice if necessary, drain and mix with parsley. Mix shashlik sauce and spring onion rings. Arrange skewers, rice and sauce on plates. Garnish with parsley.