Turkey brochette with pineapple and cherry tomato salad

Marinade

• 15 mL (1 tablespoon) garlic powder
• 15 mL (1 tablespoon) crushed coriander seed
• 60 mL (1/4 cup) pineapple juice
• 30 mL (2 tablespoons) lime juice (approx. 1 lime)
• 30 mL (2 tablespoons) olive oil
• Ground pepper to taste
• 500 g (1 lb) boneless half turkey breast, cut into brochette cubes

Salad

• 375 mL (1 1/2 cups) cubed fresh pineapple
• 375 mL (1 1/2 cups) halved cherry tomatoes
• 60 mL (1/4 cup) packed chopped fresh mint
• 15 mL (1 tablespoon) olive oil
• 15 mL (1 tablespoon) lime juice (approx. 1/2 lime)
• Zest of one lime
• Salt and pepper to taste

Marinade

1. Soak 4 wooden brochette skewers in water for 1 hour.
2. In a bowl, combine garlic powder, crushed coriander, pineapple juice, lime juice and olive oil. Season cubed turkey generously with pepper, and thread onto skewers. Place in a dish just big enough to hold brochettes, and pour marinade over top.
3. Allow to marinate for about 2 hours, turning cubes after 1 hour.

Salad

1. In another bowl, combine pineapple, tomatoes, mint, olive oil and lime juice and zest. Season with salt and pepper to taste. Cover and allow to sit in the fridge for at least 1 hour.
2. Preheat barbecue to medium-high heat. Place brochettes on barbecue grill. Cook for 6 to 7 minutes on each side, or until meat is no longer pinkish inside.
3. Transfer to a plate; cover and allow to sit for 10 minutes. Serve with basmati rice and pineapple and cherry tomato salad.