1 can Crushed pineapple, packed in juice
1/2 cup Whole shelled American pistachios chopped
2 tablespoons Soy sauce
2 tablespoons Olive or vegetable oil
Thin turkey cutlets
Salt and Pepper
For filling, drain pineapple, saving juice (press out as much juice as possible). Spread out turkey cutlets on counter and sprinkle with salt and pepper. Portion filling onto turkey slices; roll cutlet around to enclose filling inside. Fasten each with small pick. Brown rolls slowly in oil in large skillet, turning once, about 6 minutes or until done in center. Add a little water to pan if it starts to dry out. Spoon pan drippings over rolls to serve. Accompany with rice, tropical fruit and exotic chutney, if you like.