David found this recipe for cajun turkey steaks with pineapple salsa on the BBC Good Food website. He did a search for turkey recipes after we enjoyed our turkey parmigiana so much. This is one of a few that he found for us to make. As well as being full of flavour, this recipe is healthy, low in fat and high in protein. The rice was lovely and moist and the addition of the kidney beans and other ingredients added different textures and flavours to it. The salsa is so fresh and compliments the cajun turkey and the rice really well.
This cajun turkey steaks with pineapple salsa dish is really delicious - we could imagine sitting outside on a lovely day enjoying this with a nice glass of wine! We hope you enjoy it too.
Tip
- We think you could also enjoy bowls of the salsa and the rice with barbecued food, eg: chicken or beef kebabs, or as part of a buffet selection.
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Ingredients
- 1 red onion, finely chopped
- 1 tbsp sunflower oil
- 200g basmati rice
- 1 red pepper, deseeded and diced
- 450ml chicken stock
- 400g can kidney beans, drained and rinsed
- pinch of salt
- 4 turkey steaks
- 2 tsp Cajun seasoning
- 140g fresh pineapple (or 220g can pineapple rings, drained), cut into small pieces
- 0.5 green chilli, finely chopped
- juice of 1 lime
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Instructions
- Reserve 2 tbsp of the onion for the salsa. Heat the oil in a saucepan and cook the remaining onion and half the pepper for 4 minutes or until softened and coloured. Stir in the rice, then pour in the stock. Add the kidney beans and a pinch of salt. Bring to the boil, stir once, cover the pan, then reduce the heat to a gentle simmer. Cook for 15 minutes until the rice is tender and the liquid absorbed.
- Mix the pineapple together with the reserved red onion, pepper, green chilli and lime juice. Dust the turkey steaks with the Cajun spice and griddle or fry in a non-stick pan for about 3 to 6 minutes on each side (depending on thickness) until cooked through. Spoon some salsa over each steak and serve with the rice.
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Cajun Turkey Steaks with Pineapple Salsa
Ingredients
- 1 red onion finely chopped
- 1 tbsp sunflower oil
- 200g basmati rice
- 1 red pepper deseeded and diced
- 450ml chicken stock
- 400g can kidney beans drained and rinsed
- pinch of salt
- 4 turkey steaks
- 2 tsp Cajun seasoning
- 140g fresh pineapple (or 220g can pineapple rings, drained) cut into small pieces
- 0.5 green chilli finely chopped
- juice of 1 lime
Instructions
- Reserve 2 tbsp of the onion for the salsa. Heat the oil in a saucepan and cook the remaining onion and half the pepper for 4 minutes or until softened and coloured. Stir in the rice, then pour in the stock. Add the kidney beans and a pinch of salt. Bring to the boil, stir once, cover the pan, then reduce the heat to a gentle simmer. Cook for 15 minutes until the rice is tender and the liquid absorbed.
- Mix the pineapple together with the reserved red onion, pepper, green chilli and lime juice. Dust the turkey steaks with the Cajun spice and griddle or fry in a non-stick pan for about 3 to 6 minutes on each side (depending on thickness) until cooked through. Spoon some salsa over each steak and serve with the rice.
Notes
- We think you could also enjoy bowls of the salsa and the rice with barbecued food, eg: chicken or beef kebabs, or as part of a buffet selection.
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