Pineapple Caribbean Spiced Turkey Breast

1 turkey breast (ours was 3.66 lbs)

1 20 oz. can pineapple slices with juice (unsweetened, in its own juice)

1 lime with juice, cut in half for garnish



Seasonings:

sea salt and pepper

crushed red pepper

tarragon

garlic powder

Italian seasoning

dash sushi wasabi powder (horseradish, spirulina, turmeric)

4-5 large raw garlic cloves

2 large jalapeños, with seeds



Spray your baking pan with nonstick cooking spray and preheat the oven to 325 degrees. Open and wash off the turkey breast and place in the pan. Open the canned pineapple and pour the unsweetened pineapple juice over the breast.



Sprinkle all of the seasonings and sea salt over the breast. Slice the jalapeño and add it to the top of the turkey. I didn't chop the second jalapeño so I could have a whole roasted pepper on the side. The whole roasted pepper has a wonderful mild, soft juicy taste - it's not really spicy. Arrange the pineapple slices on top of the turkey breast and in the pan. Tuck the whole fresh garlic cloves inside the pineapple rings and around the breast, as shown below.

Cook at 325 degrees for 20 mins/lb. Let rest 15 minutes before cutting and serving with the roasted pineapple and jalapeño slivers. The little roasted jalapeño slices have quite a kick, so watch out! I