Pineapple lime salsa has avocado, tomato, and pineapple with lime juice and spices (I was inspired by a happy hour (pau hana) at Tiki’s in Waikiki). These flavors add zest to grilled turkey loin and rice. You can enjoy this gluten-free, dairy-free, soy-free, egg-free dinner for about 400 calories.
This is the fourth in a series of dinners we are making to reset to a healthier eating strategy.
You will need a sharp knife, a mason jar or equivalent, a container with lid (5-6 cups capacity), and cooking spoon.
Add lime juice, olive oil, and ground cumin to shaker jar. Shake vigorously. Pour about 3 tbsp. onto the turkey meat for marinade.
In a container with a lid, pour the rest of the lime dressing.
Cut tomatoes into cubes. Add to container.
Cut pineapple into cubes. Add to container. Tip: I buy fresh pineapple from the salad bar at the grocery. That way I can buy exactly the amount I need.
Remove avocado from skin and cut into cubes. Add to container.
Cut jalapeño peppers into ¼ inch wide strips by 1/2 inch long (or mince). Add to container.
Add sea salt. I like to use Passion fruit chili pepper Hawaiian sea salt.
Chop cilantro leaves. Sprinkle over salsa.
Stir gently, making sure dressing is coating all ingredients.
Grill the turkey. Use meat rubs with brown sugar, pepper, citrus peel, and ancho if desired.
Wash spinach and tear into bite sized pieces if desired. Place on plate and mound salsa on spinach.
Serve with grilled turkey and ½ cup cooked brown rice per serving.
Tip: To cook brown rice: Bring 3 cups of water and a pinch of salt to a boil. Stir in 1 cup of brown rice. Cover and simmer for 20 minutes. Taste for doneness (you may need to add 5 more minutes cooking time.) When done, remove the rice from the pot with a slotted spoon if some water is remaining. You can make larger batches and freeze by 1 cup in reclosable plastic freezer bag.
Tip: At Casa Bouquet we make dinner for two most nights. We buy pork loin, turkey loin, and boneless skinless chicken breast at the store. As soon as we get home, we cut up the meat into 6 – 8 oz. portions and freeze in labeled reclosable freezer storage bags. For a meal, the evening before I move a bag to the refrigerator, add marinade, and it’s ready to go for the grill or oven by dinnertime!
Pineapple lime salsa with turkey and rice has spicy Mexican flavor for a filling meal. Gluten free, dairy free, egg free, soy free. A fiesta for 400 calories!
Ingredients
- 14 ounces turkey tenderloin or breast
- ½ tsp. meat rub (brown sugar, pepper, citrus peel)
- 3 tbsp. lime juice (approx. 1 lime)
- 2 tbsp. olive oil
- 3/4 tsp. ground cumin
- 1/2 tsp. sea salt (Hawaiian passion fruit chili pepper sea salt)
- 2 jalapeño peppers, seeded and minced
- 2 large tomatoes (I recommend heirlooms, such as Cherokee Purple or German Johnson)
- 1 cup fresh pineapple chunks
- 1 Haas avocado
- ½ cup chopped cilantro
- 2 cups fresh baby spinach
- 2 cups cooked brown rice
- Makes 4 servings, 400 calories per serving
Instructions
- You will need a sharp knife, a mason jar or equivalent, a container with lid (5-6 cups capacity), and cooking spoon.
- Add lime juice, olive oil, and ground cumin to shaker jar. Shake vigorously. Pour about 3 tbsp. onto the turkey meat for marinade.
- In a container with a lid, pour the rest of the lime dressing.
- Cut tomatoes into cubes. Add to container.
- Cut pineapple into cubes. Add to container.
- Remove avocado from skin and cut into cubes. Add to container.
- Cut jalapeño peppers into ¼ inch wide strips by 1/2 inch long (or mince). Add to container.
- Add sea salt. I like to use Passion fruit chili pepper Hawaiian sea salt.
- Chop cilantro leaves. Sprinkle over salsa.
- Stir gently, making sure dressing is coating all ingredients.
- Grill the turkey. Use rubs with brown sugar, pepper, citrus peel, and ancho if desired.
- Wash spinach and tear into bite sized pieces if desired. Place on plate and mound salsa on spinach.
- Serve with grilled turkey and ½ cup cooked brown rice per serving.
Notes
Tip: I buy fresh pineapple from the salad bar at the grocery. That way I can buy exactly the amount I need. Tip: To cook brown rice: Bring 3 cups of water and a pinch of salt to a boil. Stir in 1 cup of brown rice. Cover and simmer for 20 minutes. Taste for doneness (you may need to add 5 more minutes cooking time.) When done, remove the rice from the pot with a slotted spoon if some water is remaining. You can make larger batches and freeze by 1 cup in reclosable plastic freezer bag. Tip: At Casa Bouquet we make dinner for two most nights. We buy pork loin, turkey loin, and boneless skinless chicken breast at the store. As soon as we get home, we cut up the meat into 6 – 8 oz. portions and freeze in labeled reclosable freezer storage bags. For a meal, the evening before I move a bag to the refrigerator, add marinade, and it's ready to go for the grill or oven by dinnertime!
Nutrition facts for pineapple lime salsa with turkey and rice
1600 calories for 4 servings.
Resource links
- http://saltywahine.com/
- Salty Wahine in Kaua’i makes Passion Fruit Chili Pepper Sea Salt. Great with this recipe!
- http://www.twopeasandtheirpod.com/pineapple-salsa/
- Another take on pineapple salsa from Two Peas and their Pod
- http://www.foodtimeline.org/foodcakes.html#pineapples
- The history of pineapple from Food Timeline
- http://ucavo.ucr.edu/avocadovarieties/Hass_History.html
- History of Haas avocado from UC Riverside
I’ll be looking for comments below, or contact me at lisa [at] thecasabouquet[dot]com.
Want more on resetting your eating? Go to the sidebar and sign up to subscribe for blog email and I will send you a 7-day meal plan. The plan includes 4 meals per day at about 1600 calories per day with menus and shopping list. The meals are gluten free, dairy free, egg free, and soy free. I look forward to hearing from you!
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Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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So GOOD! I am sharing this ASAP!
Thanks, Michelle, I’m glad you like it!