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Teriyaki Turkey Tenderloins

Ingredients
2 8-ounce turkey breast tenderloins
1/4 cup soy sauce
2 tablespoons packed brown sugar
2 tablespoons lemon juice
1 tablespoon cooking oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 recipe Hot Pineapple Slaw

Directions
1. Cut turkey tenderloins in half horizontally to make four steaks.
Place turkey steaks in a resealable plastic bag set in a shallow dish.
For marinade, in a small bowl combine soy sauce, brown sugar, lemon
juice, oil, ginger, and garlic. Pour marinade over turkey; seal bag.
Marinate in the refrigerator for 1 to 2 hours, turning once. Drain
turkey, reserving marinade.

2. For a charcoal grill, grill turkey on the rack of an uncovered grill
directly over medium coals for 12 to 15 minutes or until turkey is no
longer pink (170 degrees F), turning once and brushing with marinade
halfway through cooking. (For a gas grill, preheat grill. Reduce heat to
medium. Place turkey on grill rack over heat. Cover and grill as above.)

3. Serve turkey with Hot Pineapple Slaw. Makes 4 servings.

Hot Pineapple Slaw: In a medium saucepan cook 1/4 cup thinly sliced
green onion and 1/8 teaspoon crushed red pepper in 1 tablespoon cooking
oil for 2 minutes. Stir in 2 cups shredded napa cabbage, 1 cup bite-size
fresh pineapple pieces, 1/4 cup green sweet pepper cut into thin strips,
1 teaspoon toasted sesame oil, and dash salt. Heat and stir until
cabbage is just wilted.

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