1 Hour 30 Minutes
(24-ounce) package JENNIE-O® All Natural Turkey Breast Tenderloin
(8-ounce) can pineapple tidbits in juice, drained and juice reserved
tablespoons plus 2 teaspoons lime juice, divided
teaspoons olive or vegetable oil
cloves garlic, minced
oranges, peeled, segmented and chopped
cup finely diced red bell pepper
tablespoons chopped red onion
tablespoon chopped fresh cilantro
cooked rice, if desired
In 13 x 9 x 2-inch baking dish, place tenderloin. In small bowl, mix pineapple juice, 3 tablespoons lime juice, olive oil and garlic. Pour over turkey. Cover and refrigerate for 30 minutes, turning turkey occasionally.
Meanwhile, chop pineapple and place in medium bowl. Add remaining 2 teaspoons lime juice, oranges, red bell pepper, red onion and cilantro; mix well and set aside.
Remove turkey from marinade. Discard marinade. Preheat grill over medium heat, place tenderloins directly on grate. Grill, turning occasionally, until meat thermometer inserted into thickest portion of the meat reaches 165°F, approximately 45-50 minutes. Remove from heat, cover and let rest 5-10 minutes before slicing.
Serve turkey with pineapple-citrus relish and cooked rice, if desired.