This delicious recipe takes a little time to prepare with a lot of slicing and chopping, but we find it well worth the time.  If you’re looking for turkey tenderloins in Kentuckiana, your best bet will be the Wild Oats Market on Shelbyville Road in Louisville, the Saint Mathews area – across the street from Best Buy.

Chef’s tip:  to remove seed from jalapeňos, wear gloves and use a grapefruit spoon to scoop out the ridges of flesh that hold the seeds, then rinse the pepper before dicing.

Grilled Pineapple Salsa

1 medium pineapple, skin removed

1 medium red onion, finely chopped

2 jalapeňo peppers, seeded and minced

1 garlic clove, minced

½ cup chopped fresh cilantro or mint

1 teaspoon sugar

¼ teaspoon salt

Prepare a hot fire.  Slice the pineapple into rounds ½ to ¾ inch thick.  When coals are covered with gray ash, place pineapple slices on an oiled rack set 4 to 6 inches from coals.  Grill, turning once or twice, until lightly browned on both sides, about 10 minutes.  Let cool, then finely dice grilled pineapple, discarding tough center core.

Combine pineapple, red onion, jalapeňo peppers, garlic, cilantro, sugar and salt in a medium bowl.  Marinate at least 2 hours at room temperature, or cover and refrigerate as long as three days.

Grilled Turkey Tenderloins

6 turkey tenderloins, cut about 1 inch thick

1 ½ teaspoons salt OR Chef Paul Prudhomme’s Magic Salt Free Seasoning

1/8 teaspoon freshly ground pepper

½ cup olive oil

¼ cup fresh lemon juice

½ cup coarsely chopped onion

Grilled Pineapple Salsa (from above)

Rinse turkey with cold water and pat dry.  Season with salt and pepper.  Combine olive oil, lemon juice, and onion in a shallow nonreactive pan.  Add turkey and turn to coat.  Cover and marinate at room temperature for 1 hour.

Prepare a hot fire.  Grill turkey over hot coals, turning once, until browned outside and just cooked through, about 4-5 minutes per side.  Top each portion with a spoonful of Grilled Pineapple Salsa before serving.  Pass remaining salsa on the side.

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