01-27-2007, 04:06 AM
1 pound Breast Cutlets
1/2 teaspoon Spice Islands World Flavors Jamaican Jerk
6 slice pineapple, canned, in juice
1/4 cup honey
1 tablespoon margarine, reduced fat, melted
Reserving juice, drain pineapple and set aside.
Combine honey, 2 tablespoons reserved juice, margarine and spice. Pour remaining juice over turkey. Let stand 15 minutes.
Remove turkey from juice and grill over hot coals, about 3 minutes each side, brushing with honey glaze.
Grill pineapple slices until brown on both sides, occasionally brushing with glaze. Turn chops again, brush with glaze, and top with pineapple.
Cook an additional 1 to 2 minutes until meat is no longer pink in center. Add salt to taste. (Griddle may be used in place of grill.)
Makes 4 servings.
1/2 teaspoon Spice Islands World Flavors Jamaican Jerk
6 slice pineapple, canned, in juice
1/4 cup honey
1 tablespoon margarine, reduced fat, melted
Reserving juice, drain pineapple and set aside.
Combine honey, 2 tablespoons reserved juice, margarine and spice. Pour remaining juice over turkey. Let stand 15 minutes.
Remove turkey from juice and grill over hot coals, about 3 minutes each side, brushing with honey glaze.
Grill pineapple slices until brown on both sides, occasionally brushing with glaze. Turn chops again, brush with glaze, and top with pineapple.
Cook an additional 1 to 2 minutes until meat is no longer pink in center. Add salt to taste. (Griddle may be used in place of grill.)
Makes 4 servings.