Grilled Turkey Cutlets With Pineapple Recipes

TURKEY CUTLETS WITH PINEAPPLE

Steps:

• In a large plasic bag, combine lime juice, orange juice, oil, oregano and pepper.
• Rinse turkey and dry. Slice into 1/2"thick slices and add to marinade. Refrigerate for 10 minutes to 8 hours.
• Preheat grill on medium high.
• Grill turkey for 4-5 minutes on each side. Transfer to a serving platter.
• Grill pineapple slices for 1 minute on each side.

GRILLED TURKEY CUTLETS WITH PINEAPPLE

Steps:

• In a large shallow glass dish, stir together the lime juice, liqueur, oil, oregano, and pepper. Add the turkey, turning to coat. Refrigerate, covered, for 10 minutes to 8 hours, turning occasionally if marinating more than 10 minutes.
• Preheat the grill on medium high.
• Discard the marinade. Grill the turkey for 4 to 5 minutes on each side, or until no longer pink in the center, turning once. Transfer to a platter.
• Meanwhile, grill the pineapple slices for 1 minute on each side. Place on the turkey.
• To make cutlets from a turkey breast, use a sharp knife and slice the turkey at a slight angle into 1/2-inch cutlets.
• (Per Serving)
• Calories: 149
• Total Fat: 1.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.0g
• Cholesterol: 73mg
• Sodium: 53mg
• Carbohydrates: 8g
• Fiber: 1g
• Sugars: 7g
• Protein: 26g
• Dietary Exchanges
• 1/2 Fruit
• 3 Very Lean Meat

CITRUS GRILLED TURKEY CUTLETS

Steps:

• In a large resealable plastic bag, combine the juices, cilantro, oil, honey, garlic and seasonings; add turkey. Seal bag and turn to coat; refrigerate 2 hours., Drain and discard marinade. Moisten a paper towel with cooking oil, using long-handled tongs, rub on grill rack to coat lightly. , Grill turkey, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side or until no longer pink.

CITRUS GRILLED TURKEY BREAST

Steps:

• For the turkey and marinade: Combine the pineapple, Worcestershire, cumin, oregano, garlic powder, onion powder, black pepper, orange zest and juice and lime zest and juice in a large bowl. Add the turkey breast, toss to coat and cover tightly with plastic wrap. (Or pour the marinade into a resealable plastic bag with the turkey breast.) Marinate, refrigerated, for 3 to 4 hours.
• For the rub: Combine the salt, oregano, cumin, onion powder, garlic powder and some black pepper in a small bowl.
• Preheat a grill to 350 degrees F.
• Remove the turkey from the marinade and pat dry with paper towels. Rub the turkey all over with the rub, then lightly oil the skin.
• Place the turkey skin-side down on the grill. Cook until the skin begins to lightly char and crisp, about 10 minutes. Flip the turkey, then cover the grill and cook until the turkey registers 165 degrees F, 40 to 45 minutes more. Loosely tent the turkey with foil and let rest for about 10 minutes before slicing.
• For serving: Serve the sliced turkey on buns with the Sweet-and-Sour Pineapple Marmalade and sliced red onion.
• Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 25 minutes. Season with salt and pepper. Let cool.