- 4 Turkey Tenderloins
- 2lb. Asparagus
- Pineapple Slices
- 1 cup Pineapple Juice
- 1 cup Balsamic Vinega1·
- Garlic Powder
- Olive Oil
1. In a large plastic bag or bowl, combine the balsamic vinegar, pineapple juice, and 1 teaspoon of garlic powder. Slice the turkey tenderloins into 1 inch cubes. Marinade in the pineapple and balsamic mixture for at least 30 minutes.
2. Cut the pineapple slices into 1 inch cubes. Thread the turkey and pineapple onto skewers.
3. Trim the asparagus into 4 inch stems. Transfer the asparagus into a large bowl. Drizzle with olive oil, salt, and pepper (to taste).
4. Place both turkey and asparagus on the grill over medium heat. Cook until the asparagus is tender and the turkey until the internal temperature reaches 160F on a meat thermometer.
Wine: Serve alongside a velvety Pinot Noir!