1/4 c soy sauce
1/4 c vegetable oil
1/2 c unsweetened pineapple juice
2 lbs TURKEY TENDERLOINS
4 hot dog buns, split and heated
Mix soy sauce, oil and pineapple juice together in a non-reactive shallow container.
Slice turkey tenderloins in half to form 4 strips. Add to marinade and coat surfaces with mixture. Cover and refrigerate for several hours or overnight.
Prepare grill for direct heat cooking. Cook over medium-high heat until turkey is no longer pink in center, juices run clear and food thermometer reaches 165 to 170 degrees F.
Place each tenderloin strip in a heated hot dog bun.