1 lb. turkey breast chops or tenderloins 
1 (20 oz.) can pineapple slices or chunks in juice 
3 tablespoons honey 
1 tablespoon vegetable oil 
1/4 teaspoon cinnamon 
1 tablespoon Jamaican jerk seasoning 
2 tablespoons soy sauce 
1 tablespoon lemon juice 
1 tablespoon minced dried onion 
1/4 teaspoon salt 

Combine all ingredients in a large plastic storage bag or in a tightly covered plastic container. Shake or stir to coat turkey chops well. Refrigerate for 30 minutes to an hour before grilling. Remove turkey from marinade; pour marinade into a small saucepan over medium heat. Grill turkey chops over hot coals for about 4 minutes on each side, or until no longer pink in the center. Put turkey on a serving platter and top with hot pineapple chunks and a little of the hot marinade.
Serves 4.