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Home / Recipes / Sweet and Sour Grilled Turkey Tenders

Sweet and Sour Grilled Turkey Tenders

Serves 6

Cut

Tenderloins

Difficulty

Backyard Boss

Author

Ray Lampe, Dr. BBQ
Nutrition Facts

Ingredients

  • 3 medium turkey tenders (about 1 and ½ lbs total)
  • cooked white rice
  • scallion greens sliced thinly on the bias for garnish
  • Marinade
  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • 1 tablespoon vegetable oil
  • 2 cloves garlic (crushed)
  • 2 teaspoons cornstarch
  • 1/4 teaspoon white pepper
  • Sauce
  • 1 tablespoon vegetable oil
  • 1 medium red bell pepper, diced
  • 5 scallions, sliced ½” on the bias
  • 3 cloves garlic, crushed
  • ½ cup rice vinegar
  • 1/3 cup brown sugar
  • 1/3 cup ketchup
  • 1 tablespoon soy sauce
  • ¼ teaspoon white pepper
  • 1 cup drained pineapple chunks
  • ¼ cup water mixed with 1 and ½ tablespoons cornstarch

Directions

At least 2 hours and up to 12 hours before you plan to cook, make the marinade by whisking together the soy sauce, rice vinegar, oil, Garlic, cornstarch and pepper in a medium bowl.

Add the turkey tenders and toss them to coat evenly.

Refrigerate and toss occasionally until you’re ready to grill.

When it’s time to cook, get your rice started and prepare the grill to cook direct over medium heat.

In a medium saucepan heat the oil over medium high heat.

Add the bell pepper, scallions and garlic. Mix and cook for a few minutes until the onions begin to soften.

Add the vinegar, brown sugar, ketchup, soy sauce and white pepper. Mix well and bring to a simmer.

Cook for a couple of minutes, then add the pineapple chunks and the water/cornstarch mixture. Cook, stirring often for about 5 minutes until the sauce has thickened. Set aside and keep warm.

Remove the tenders from the marinade and put them directly on the grill. Discard any remaining marinade.

Cook, turning often until the tenders are golden brown and cooked to an internal temperature of 165° in the center. Remove to a cutting board and let rest for 5 minutes.

Slice the tenders. Place the rice on a platter and top with most of the sauce, reserving a small amount for the top. Place the sliced tenders neatly on top, then pour the remaining sauce on top of the turkey. Garnish with the sliced scallion greens.

Now enjoy!