SOUTHWESTERN TURKEY POCKET FAJITAS

1 cup non-fat or low-fat plain yogurt
1 tsp. grated lime peel
1 (20 oz.) can pineapple bits or pineapple chunks
12 oz. turkey tenderloins, cut into 1 inch cubes
1/2 cup thinly sliced onion
1 tsp. ground cumin
1 Tbsp. lime juice
1 medium green or red pepper, cut into 1-inch strips
4 (6-inch) whole wheat pita breads, cut in half crosswise to make pockets

Stir yogurt and lime peel together in a small bowl and set aside.

Drain the pineapple and reserve 2 tablespoons of the juice.

Combine the reserved pineapple juice, turkey, lime juice and onion over medium-high heat in a large, nonstick skillet for 1 minute, or until the turkey is lightly browned.

Add the cumin, pepper strips, and pineapple and cook, 2 to 3 minutes more, stirring occasionally until the vegetables are tender-crisp and the turkey is done and no longer pink.

Spoon the fajita mixture into the pita pockets and drizzle with the cooking sauce. Serve with the yogurt-lime sauce.

Servings: 4
Source: the American Institute for Cancer Research