4 turkey breast tenderloin steaks, cut 1/2 inch thick (about 1 lb.)
1/2 (6 oz.) can (2/3 c.) frozen pineapple juice concentrate, thawed
1/4 c. water
1/4 c. red wine vinegar
1 (6 oz.) pkg. frozen pea pods
Non-stick spray coating
1 tbsp. soy sauce
1/4 tsp. garlic powder
1/4 tsp. ground ginger
2 tbsp. cold water
1 tbsp. cornstarch
1 (11 oz.) can mandarin orange sections or 1 can pineapple chunks

In preheated sprayed skillet, add turkey steaks. Cook over medium heat 5-7 minutes until light brown, turning once.

For sauce, in small bowl, stir together juice concentrate, water, vinegar, soy sauce, garlic powder and ginger. Add sauce to skillet. Bring to boiling. Reduce heat, simmer 12-15 minutes until turkey is no longer pink. Transfer turkey to platter. Cover to keep warm.

Mix water and cornstarch. Stir into sauce in skillet. Cook and stir over medium heat until thickened and bubbly. Stir in orange sections and frozen pea pods. Cook and stir 2 minutes until heated. Spoon sauce, oranges and pea pods over turkey. Serves 4.