Chef Mark Martin, Charlotte, NC
Combine lime juice, sage, vinegar, sugar and oil in a small mixing bowl.
Place turkey in a shallow glass or other noncorrosive container.
Pour marinade over turkey.
Cover turkey and refrigerate in marinade overnight (24 hours).
Remove turkey from marinade and discard marinade.
Dice pineapple, jicama, papaya and lime; place in bowl.
Finely dice or shred red bell pepper and onion; add to other ingredients in bowl.
Stir in chiles, cilantro and lime juice.
Add salt to taste.
Cover and refrigerate until served.
Serve as an accompaniment to turkey.
Thread turkey squares on bamboo or metal skewers.
Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method, using medium heat.
Place skewers on grill rack, 4 inches from the heat. Grill about 14-18 minutes, turning frequently. Continue to grill until the internal temperature reaches 170-175 degrees F.
Serve over bed of rice with Pineapple Salsa.
Note: may also be served inside pita with chopped tomatoes and onions.