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Maple marinated turkey breasts with cucumbers and pineapple salsa https://www.metro.ca/userfiles/image/recipes/poitrine-dindon-erable-salsa-concombre-ananas-11304.jpg PT20M PT15M PT1H05M
Marinade and vinaigrette:In a large bowl, combine all of the marinade ingredients except the turkey breasts. Reserve 1/2 cup (125 mL) of the mixture to accompany the cucumber and pineapple salsa.Add the turkey breasts and marinate in the refrigerator for at least 30 minutes.Preheat the barbecue to maximum power and oil the grill.Grill the turkey breasts for 2 minutes on each side. Reduce the power of the barbecue over medium heat and grill for about 8 to 10 minutes on each side, with the lid closed. Cook the breasts until they have lost their pink color and a thermometer inserted in the thickest part of the meat indicates 77 ° C (170 ° F). Let the meat sit for 15 minutes before slicing it.Cucumber and pineapple salsa:In a bowl, combine all the ingredients for the salsa with the reserved vinaigrette.Serve with turkey breasts with rice or quinoa.Source: K pour Katrine
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Marinade and vinaigrette 1 cup (250 ml) diced pineapple 2 tablespoon (30 ml) grated fresh ginger 3 tablespoon (45 ml) lime juice zest of 1 lime 1/4 cup (60 ml) maple syrup preferably amber for its rich taste 1/4 cup (60 ml) olive oil 1 clove garlic chopped 1 teaspoon (5 ml) salt 1 kg Le dindon du Quebec turkey boneless and skinless Cucumber and pineapple salsa 2 cups (500 ml) cubed Lebanese cucumbers 2 cups (500 ml) pineapple cubes 1 cup (250 ml) basil leaves 1/4 cup (60 ml) finely chopped green onions 2 tablespoon (30 ml) maple flakes
Maple marinated turkey breasts with cucumbers and pineapple salsa

Maple marinated turkey breasts with cucumbers and pineapple salsa

Rate this recipe
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6
Main course
0:20
Preparation
0:15
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Marinade and vinaigrette
  • 1 cup
    (250 ml)
    diced pineapple
  • 2 tablespoon
    (30 ml)
    grated fresh ginger
  • 3 tablespoon
    (45 ml)
    lime juice

  • zest of 1 lime
  • 1/4 cup
    (60 ml)
    maple syrup preferably amber for its rich taste
  • 1/4 cup
    (60 ml)
    olive oil
  • 1
    clove garlic chopped
  • 1 teaspoon
    (5 ml)
    salt
  • 1 kg
    Le dindon du Quebec turkey boneless and skinless

  • Cucumber and pineapple salsa
  • 2 cups
    (500 ml)
    cubed Lebanese cucumbers
  • 2 cups
    (500 ml)
    pineapple cubes
  • 1 cup
    (250 ml)
    basil leaves
  • 1/4 cup
    (60 ml)
    finely chopped green onions
  • 2 tablespoon
    (30 ml)
    maple flakes
Imprimer ma sélection

Preparation

Marinade and vinaigrette:

In a large bowl, combine all of the marinade ingredients except the turkey breasts. Reserve 1/2 cup (125 mL) of the mixture to accompany the cucumber and pineapple salsa.

Add the turkey breasts and marinate in the refrigerator for at least 30 minutes.

Preheat the barbecue to maximum power and oil the grill.

Grill the turkey breasts for 2 minutes on each side. Reduce the power of the barbecue over medium heat and grill for about 8 to 10 minutes on each side, with the lid closed. Cook the breasts until they have lost their pink color and a thermometer inserted in the thickest part of the meat indicates 77 ° C (170 ° F). Let the meat sit for 15 minutes before slicing it.

Cucumber and pineapple salsa:

In a bowl, combine all the ingredients for the salsa with the reserved vinaigrette.

Serve with turkey breasts with rice or quinoa.

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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