Grilled Turkey Cutlets With Pineapple Recipes

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.

Steps:

• In a small saucepan, combine the cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper. Gradually whisk in the concentrate, mustard and rosemary until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Set aside 1/4 cup sauce., Brush turkey with oil; sprinkle with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining sauce. Brush with reserved sauce before serving.

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.

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