Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 8 oz. can pineapple slices in juice
- 2 Tbsp. Worcestershire sauce
- 3 Tbsp. honey
- 2 Tbsp. apple cider vinegar
- 1/8 teaspoon pepper
- 4 (4-oz.) slices uncooked turkey breast
- 2 (10 oz.) pkg. frozen rice and wild rice mix, thawed
- 1 red bell pepper, cut into rings
- 1 summer squash, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
Preparation:
Drain pineapple, reserving liquid. Combine juice, Worcestershire sauce, honey and cider vinegar in shallow casserole. Add turkey breast slices, cover, and refrigerate for 1 hour.Prepare and preheat grill. Tear off four 18x12" strips of heavy duty foil. Open packages of thawed rice mixture and stir to combine. Divide rice mixture onto center of foil. Drain turkey, reserving marinade. Place turkey slices on top of rice.
Cut off tops of peppers and remove seeds and membranes. Slice peppers into 1/8" rings. Peel onion and slice into 1/8" slices; separate into rings. Top each slice of turkey with 1 pineapple slice, pepper ring, summer squash, and onion rings. Top each with a spoonful of the turkey marinade. Wrap up the packet, using double folds.
Grill packets 6" from medium high coals for 20-30 minutes or until turkey is no longer pink, turning once and rearranging packets occasionally so the food cooks evenly. Before serving, heat remaining marinade to a boil in a small saucepan and boil for 3 minutes. Serve with turkey and rice. 4 servings
You can also bake the packets in a preheated 450 degree F oven for 20-30 minutes until done.
