Grilled turkey breast cutlets
seasoned with Jamaican Jerk seasoning, honey and pineapple.
Caribbean
Glazed Grilled Turkey
- 1 pound Honeysuckle White® Breast
Cutlets
1/2 teaspoon Spice Islands World Flavors Jamaican Jerk
6 canned pineapple slices, in juice
1/4 cup honey
1 tablespoon butter, melted
- Reserving juice, drain
pineapple and set aside.
- Combine honey, 2 tablespoons
reserved juice, butter 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.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
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