For the Turkey:

1. Combine all of the ingredients for the marinade in a bowl.
2. Add the turkey breast to the bowl and toss.
3. Transfer all of the ingredients to a freezer bag and refrigerate for at least one hour or up to overnight.
4. Heat a large cast iron frying pan with a tablespoon of olive oil; add 2 to 3 pieces of turkey breast to the pan; DO NOT OVERCROWD the pan.
5. Sauté the breast for 6-8 minutes on one side, depending on the thickness of the turkey breast, until a nice golden char is achieved on one side; turn over and finish cooking on the other side, until the juices run clear when sliced and the meat is no longer pink.

For the Sweet Potatoes:

1. Preheat oven to 425 degrees F.
2. In a large bowl, mix together brown sugar, lemon juice, olive oil, salt, and garlic powder. Toss with the sliced potatoes.
3. Place the potatoes on a shallow baking sheet and bake for 15 minutes, then flip the fries to ensure they cook evenly. Bake another 10-12 minutes.

For the Pineapple:

1. Combine all of the ingredients for the marinade and place in a bowl.
2. Add the sliced pineapple to the marinade and transfer to a Hefty Slider Bag.
3. Refrigerate until ready to use.
4. Heat a griddle and place the sliced pineapple. Allow the pineapple to reach a beautiful char on one side, then flip and finish grilling on the other side.
5. Place on a serving platter and garnish with Maraschino cherries.