Cajun Turkey Steaks With Pineapple Salsa

MACROS Per Serving (Serves 4):

405kcal, C49g, F4g, P38g (Macros may vary on different brands)

10 Min Prep

30 Min Cook


1 Red Onion

1 Red Pepper, diced

1 tbsp Coconut Oil

200g Basmati Rice

450ml Chicken Stock

400g Kidney Beans, drained & rinsed

4 Turkey Steaks

2 tsp Cajun Spice

150g Pineapple (Fresh or tinned) cut into small chunks

½ green Chilli finely chopped

Juice of 1 lime


  1. Reserve 2 tbsp Onion for the Salsa.

2. Heat oil in a saucepan & cook the remaining onion & half the Pepper for 4mins or until soft.

3. Stir in the Rice & stock. Add the kidney beans & a pinch of salt. Bring to the boil, stir once, cover the pan then reduce the heat to a gentle simmer. Cook for 15min or until all liquid is absorbed

4. Dust the Turkey Steaks with the Cajun spice and griddle in a non stick pan (OR grill

under a medium heat) 4-6min each side (Ensure cooked through before serving).

5. Cut the pineapple into small chunks & mix together with the reserved onion, Pepper, Green Chilli & Lime Juice.

6. Spoon some salsa over each steak & Serve with rice.

Angi Pilika