Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Maple marinated turkey breasts with cucumbers and pineapple salsa
2020-07-08
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
6
0
0
0
0
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
6
Main course
0:20
Preparation
0:15
COOKING
1:05
TOTAL TIME
Ingredients
-
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
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.
