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Home » Recipes

Cajun Turkey Steaks with Pineapple Salsa

Published: Mar 31, 2021 · Modified: Feb 13, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Cajun turkey steak with pineapple salsa and kidney bean rice on a teal plate. A bowl of salsa and mustard napkin on the side.
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This cajun turkey steaks with pineapple salsa recipe features spicy, smoky turkey paired with a refreshing pineapple salsa for a quick, healthy, and delicious dinner. Perfect for any night of the week!

David found the recipe 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 is lovely and moist and the addition of the kidney beans and other ingredients add 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. 

Tips

  • Alternative serving suggestions - try serving bowls of the salsa and rice with barbecued food, eg: chicken or beef kebabs, or as part of a buffet selection. If you don't fancy the rice with the turkey and salsa, I've included some potato sides in the Serving Suggestions below.
  • Vegetarian option - replace the turkey steaks with marinated tofu or portobello mushrooms.
  • Herbs - try adding fresh coriander, parsley or mint to the salsa for extra brightness.
  • Salsa variations - substitute the pineapple with mango, peach or watermelon for a seasonal twist.
  • This cajun turkey steaks with pineapple salsa recipe is easily adapted if you're cooking for less or more people.

FREQUENTLY ASKED QUESTIONS

Can I make this recipe ahead of time? 

The turkey steaks and rice are best cooked fresh, however, the salsa can be prepared a few hours before serving and kept in the fridge. 

Can I use chicken instead of turkey? 

Absolutely - chicken breasts or thighs work well as a substitute. Adjust cooking times accordingly. 

How do I prevent the turkey steaks from drying out? 

Cook them over a medium heat and remove them as soon as they reach an internal temperature of 74C (165F). Let them rest for a few minutes before serving. 

What can I serve with this dish? 

Serve it with the rice that's included in the recipe, or with quinoa or a fresh green salad. Grilled vegetables or roasted sweet potatoes also make excellent sides. 

Can I make this dish spicier? 

Add extra cayenne pepper to the Cajun seasoning or leave the seeds in the chilli in the salsa. 

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How to make these Cajun Turkey Steaks with Pineapple Salsa

Ingredients

  • 1 red onion, finely chopped
  • 1 tbsp sunflower oil
  • 1 red pepper, deseeded and diced
  • 200g basmati rice
  • 450ml chicken stock (made using a stock cube or pot)
  • 400g tin kidney beans, drained and rinsed
  • 0.25 tsp salt
  • 140g fresh pineapple (or a 220g tin pineapple rings, drained), cut into small pieces
  • half a green chilli, finely chopped (leave the seeds in if you like!)
  • juice of 1 lime
  • 4 turkey steaks
  • 2 tsp Cajun seasoning
  • spray oil (sunflower or rapeseed)

Instructions

  1. Reserve 2 tbsp of the onion for the salsa. Heat the oil in a medium saucepan over a medium heat 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 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.
  2. Meanwhile, make the salsa and cook the turkey steaks - mix the pineapple together with the reserved red onion, pepper, green chilli and lime juice in a bowl.  Pat the turkey steaks dry with kitchen roll, then dust them on both sides with the Cajun seasoning. Heat a griddle pan or large non-stick frying pan on a medium heat. Spray some oil and fry for 3 to 6 minutes on each side (this will depend on thickness - if the steaks are evenly about 1.5cm thick, they should only need 3 minutes on each side), until cooked through.  Use a meat thermometer to check the temperature is 74C.
  3. Plate up with rice first, then top with a turkey steak and spoon some salsa over each steak.

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Cajun turkey steak with pineapple salsa and kidney bean rice on a teal plate. A bowl of salsa and mustard napkin on the side.

Cajun Turkey Steaks with Pineapple Salsa

By: Deborah
This cajun turkey steaks with pineapple salsa recipe features spicy, smoky turkey paired with a refreshing pineapple salsa for a quick, healthy, and delicious dinner. Perfect for any night of the week!
PREP: 10 minutes minutes
COOK: 30 minutes minutes
TOTAL: 40 minutes minutes
Course: Main
Cuisine: American, Cajun
Servings: 4 people
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Equipment

  • Saucepan
  • Griddle pan
  • Frying pan
  • Meat thermometer

Ingredients

  • 1 medium red onion finely chopped
  • 1 tbsp sunflower oil
  • 1 large red pepper deseeded and diced
  • 200 g (1 ¼ cup) basmati rice
  • 450 ml (2 cups) chicken stock (made using a stock cube or pot)
  • 400 g (14 oz) tin kidney beans drained and rinsed
  • 0.25 tsp salt
  • 140 g (4.9 oz) fresh pineapple (or a 220g tin pineapple rings, drained) cut into small pieces
  • half a green chilli finely chopped (leave the seeds in if you like!)
  • juice of 1 lime
  • 4 turkey steaks
  • 2 tsp Cajun seasoning
  • spray oil (sunflower or rapeseed)

Instructions

  • Reserve 2 tbsp of the onion for the salsa. Heat the oil in a medium saucepan over a medium heat 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 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.
  • Meanwhile, make the salsa and cook the turkey steaks - mix the pineapple together with the reserved red onion, pepper, green chilli and lime juice in a bowl.  Pat the turkey steaks dry with kitchen roll, then dust them on both sides with the Cajun seasoning. Heat a griddle pan or large non-stick frying pan on a medium heat. Spray some oil and fry for 3 to 6 minutes on each side (this will depend on thickness - if the steaks are evenly about 1.5cm thick, they should only need 3 minutes on each side), until cooked through.  Use a meat thermometer to check the temperature is 74C.
  • Plate up with rice first, then top with a turkey steak and spoon some salsa over each steak.

Notes

  • Alternative serving suggestions - try serving bowls of the salsa and rice with barbecued food, eg: chicken or beef kebabs, or as part of a buffet selection. If you don't fancy the rice with the turkey and salsa, I've included some potato sides in the Serving Suggestions above.
  • Vegetarian option - replace the turkey steaks with marinated tofu or portobello mushrooms.
  • Herbs - try adding fresh coriander, parsley or mint to the salsa for extra brightness.
  • Salsa variations - substitute the pineapple with mango, peach or watermelon for a seasonal twist.
  • This cajun turkey steaks with pineapple salsa recipe is easily adapted if you're cooking for less or more people.
  •  
You might also like to try:
  • chicken and turkey dishes
  • rice dishes

Nutrition

Calories: 426kcal | Carbohydrates: 51g | Protein: 42g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 73mg | Sodium: 366mg | Potassium: 728mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1801IU | Vitamin C: 73mg | Calcium: 53mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS cajun turkey recipe, healthy turkey recipe, low fat, pineapple salsa recipe
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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