Cut turkey tenderloins in half horizontally to make four steaks. Place turkey steaks in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine soy sauce, brown sugar, lemon juice, oil, ginger, and garlic. Pour marinade over turkey; seal bag. Marinate in the refrigerator for 1 to 2 hours, turning once. Drain turkey, reserving marinade.

For a charcoal grill, grill turkey on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until turkey is no longer pink (170 degrees F), turning once and brushing with marinade halfway through cooking. (For a gas grill, preheat grill. Reduce heat to medium. Place turkey on grill rack over heat. Cover and grill as above.)

Serve turkey with Hot Pineapple Slaw. Makes 4 servings.

Hot Pineapple Slaw: In a medium saucepan cook 1/4 cup thinly sliced green onion and 1/8 teaspoon crushed red pepper in 1 tablespoon cooking oil for 2 minutes. Stir in 2 cups shredded napa cabbage, 1 cup bite-size fresh pineapple pieces, 1/4 cup green sweet pepper cut into thin strips, 1 teaspoon toasted sesame oil, and dash salt. Heat and stir until cabbage is just wilted.