© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
6 turkey breast steaks, about 1” thick
Teriyaki Marinade
3/4 c soy sauce
1/2 c finely chopped fresh pineapple
¼ c agave nectar
1 Tbsp sesame oil
1 Tbsp minced garlic
1 Tbsp crushed ginger root
Pineapple Topping
1 c finely chopped fresh pineapple
1 Tbsp agave nectar
1 Tbsp soy sauce
¼ c fresh mint, finely chopped
Juice of ½ lime
½ jalapeno, finely chopped (optional)
To make the marinade, in a medium bowl combine the soy sauce, the ½ cup of finely chopped pineapple, agave, sesame oil, garlic and ginger. Mix well. Place the turkey steaks in a zip loc bag and pour the marinade over them. Seal the bag squeezing out as much air as possible. Refrigerate for 1 hour.
Meanwhile make the topping by combining the remaining pineapple, agave, soy sauce, mint, lime juice and jalapeno if you are using it. Mix well and set aside at room temperature.
Prepare the grill to cook direct over medium heat. Remove the turkey from the marinade and place it directly on the grill. Cook for 3 to 4 minutes until the bottom side is golden brown. Flip and cook another 3 to 4 minutes or until the turkey is golden brown on the second side and cooked to an internal temperature of 165°F. Transfer to serving plates or a platter. Stir the topping and spoon it over the turkey steaks. This goes well served with mashed sweet potatoes.