Directions:

• Marinade - In a medium bowl combine:

  • 6 tablespoons soy sauce

  • ¼ cup pineapple juice (save the pineapple for the topping)

  • 2 tablespoons agave nectar or honey

  • ½ tablespoon sesame oil

  • ½ tablespoon minced garlic

  • 1 teaspoon powdered ginger root

  • 1 teaspoon sriracha sauce

• Place the turkey steaks in a plastic bag and pour the marinade over them. Seal the bag squeezing out as much air as possible. Refrigerate for 1 hour.

  • 2 turkey breast steaks, about 1” thick

• Topping – combine and set aside at room temperature:

  • 1 cup fresh pineapple, finely chopped

  • 1 tablespoon agave nectar or honey

  • 1 tablespoon soy sauce

  • ¼ cup fresh mint, finely chopped

  • Juice of ½ lime

  • ½ jalapeno, finely chopped (optional)

• Prepare the grill to cook directly 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. Spoon topping over the turkey steaks.

• Serve with rice or mashed sweet potatoes.