Pineapple Turkey Sandwich Recipes

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.

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

HONEY-GLAZED TURKEY BREAST WITH ROASTED PINEAPPLE

Steps:

• Heat oven to 325°F. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.
• Cut rind from pineapple. Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour longer, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 165°F. Remove turkey and pineapple from pan; keep warm. Discard any remaining wine mixture.
• Pour pan drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

PINEAPPLE-TURKEY SANDWICH

Steps:

• Cut pineapple into 1/2 inch thick slices; cut slices in half.
• Melt butter in a skillet over medium heat; add pineapple, and saute 5 minutes; sprinkle with salt and pepper Spread cream cheese evenly on each bread half.
• Layer bottom bread halves evenly with pineapple, turkey, and Swiss cheese; top with remaining bread halves.
• Wrap sandwiches in foil and place in 350 degree oven.
• Bake 10-15 minutes or until heated and cheese melted.
• Cut into individual servings and serve hot.