New recipes

Turkey and pineapple stir fry recipe

Turkey and pineapple stir fry recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Turkey
  • Turkey breast

This fusion stir fry is a breeze to prepare, ready in just 20 minutes. The turkey needs an hour to marinate, so best to get it ready before work so you can throw everything together in minutes when you get home.

4 people made this

IngredientsServes: 2

  • 300g turkey breast, sliced
  • 5cm piece of root ginger, chopped (or 1 teaspoon ground ginger)
  • 4 tablespoons soy sauce
  • salt and freshly ground black pepper to taste
  • chilli powder to taste
  • 1 clove garlic, pressed
  • 3 slices of pineapple, preferably fresh, diced
  • 2 tablespoons oil
  • 150g fresh beansprouts
  • 1 bunch chives

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. For the marinade, mix ginger with 2 tablespoons soy sauce, salt, pepper, chilli powder and garlic. Roll the turkey in the marinade, leave in the fridge for an hour.
  2. Heat the oil in a large frying pan or wok and fry the turkey briefly. Stir in the pineapple chunks.
  3. Rinse the beansprouts in a sieve under running water, drain and add to the pan and fry, stirring continuously.
  4. Season the strips with soy sauce, spices and salt to taste. Chop the chives and sprinkle on top. Serve with rice or noodles.

Recently viewed

Reviews & ratingsAverage global rating:(1)


Recipe Summary

  • ¼ cup reduced-salt soy sauce
  • 2 tablespoons white wine vinegar
  • 2 tablespoons mirin (sweetened Asian wine)
  • 1 teaspoon grated ginger root
  • 2 crushed garlic cloves
  • 1 tablespoon cornstarch
  • 2 tablespoons oil, preferably sesame oil
  • 1 pound boneless, skinless chicken breast, cut in 1-inch pieces
  • 6 large green onions, cut in 1-inch pieces
  • 2 cups fresh or frozen pepper strips
  • 1 (20 ounce) can chunk pineapple in juice
  • ¼ cup sliced almonds (Optional)

Combine first six ingredients stir well.

Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet heat through. Pour in sauce and stir until thickened. Return chicken to skillet heat through. Serve with brown rice top with optional almonds.

Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.


Recipe Summary

  • 2 teaspoons sesame oil, divided
  • 1 (1-pound) turkey tenderloin, cut into thin strips
  • 1 cup fat-free, less-sodium chicken broth
  • 4 garlic cloves, minced
  • 1 ½ tablespoons cornstarch
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • 1 red bell pepper, cut into thin strips
  • 2 cups fresh broccoli florets
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 2 tablespoons low-sodium soy sauce

Place a large nonstick skillet over medium-high heat until hot. Add 1 teaspoon sesame oil to pan, and tilt to coat evenly. Add turkey, and stir-fry 5 minutes or until turkey is no longer pink in center. Remove turkey, and set aside.

Combine broth and next 4 ingredients in a small bowl stir until cornstarch dissolves. Set aside.

Add remaining 1 teaspoon oil to pan add pepper strips and broccoli stir-fry 1 minute. Add water chestnuts, and stir-fry 30 seconds. Increase heat to high. Stir broth mixture, and add to pan with soy sauce, turkey, and any accumulated juices. Bring to a boil cook 1 to 2 minutes or until slightly thickened.


Ground Turkey Stir-Fry

Stir-frying is considered a Chinese cooking method where ingredients are fried in a small amount of oil, over very high heat. Normally, a wok is used as the cooking vessel although a cast-iron pan works well to conduct high heat, too.

The technique has been around since the 14th century and was brought to the United States by Chinese immigrants. The appeal then is the same as now—it's quick. The western version of stir-frying is sautéing which also relies on quick cooking on high heat. In addition to being a reliable method of getting dinner on the table in a short amount of time, quick cooking methods are also thought to preserve more of the vitamins in the vegetables.

There are a few key rules for stir-frying. The ingredients that take the longest to cook are added first. Then the quicker cooking ones are added and, finally, the flavoring and seasoning. It is important to cut the vegetables into similar sizes so they will cook evenly, quickly, and all be ready at the same time.

This recipe borrows from Chinese cooking in the use of soy sauce as the salt element, but you can easily substitute salt and pepper if you do not like or cannot eat soy products. If you're eliminating soy sauce, try adding a tablespoon of Worcestershire sauce for a bit of extra flavor.


To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Cook the Rice

Bring a small pot with rice 1 Tbsp. soy sauce ( not included in your box), and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside covered. While rice cooks, prepare ingredients.

Prepare the Ingredients

Halve lime. Juice one half and cut other half into wedges. Coarsely chop pineapple.

Make the Slaw

Combine slaw, 2 tsp. lime juice, 3 Tbsp. mayonnaise ( not included in your box), sambal (to taste), and a pinch of salt and pepper in a mixing bowl. Set aside.

Cook the Chicken

Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and ground chicken, pineapple, and a pinch of salt and pepper to hot pan Break up meat until no pink remains and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Stir in teriyaki glaze until chicken and pineapple are coated. Remove from burner.

Finish the Dish

Plate as pictured on front of card, topping rice with ground chicken, then slaw. Squeeze lime wedges over meal to taste. Bon appétit!

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.


Turkey Tenderloin Stir-Fry

Is your wok going stir-crazy? Stir-fry colorful fresh vegetables, crunchy cashews, toasted sesame oil and savory turkey tenderloins for an amazing Turkey Tenderloin Stir-Fry dinner that’s ready in under 30 minutes.

Serving Size

Ingredients

(20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloin

teaspoons toasted sesame oil

cup halved or whole cashews

large red bell peppers, cut into 0.5 x 2-inch strips

large yellow bell peppers, cut into 0.5 x 2-inch strips

large green bell peppers, cut into 0.5 x 2-inch strips

Directions

Spray skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.

Place tenderloins in hot skillet. Brown on both sides. Add ⅓ cup liquid. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Cut into ½ x 3-inch strips.

In large skillet or wok, heat sesame oil over medium heat. Add sesame seeds and cashews stir-fry 2 to 4 minutes, or until toasted. Add bell peppers and leeks stir-fry 2 to 5 minutes. Stir in turkey strips and cook 3 to 6 minutes or until vegetables are crisp-tender.


How to make turkey stir-fry

This recipe is ready fast, especially if you use a frozen vegetable mix. Please scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. To make the sauce, whisk together soy sauce, rice vinegar, red pepper flakes, and cornstarch.

2. Cook the frozen veggies, garlic and ginger in avocado oil. Then add the cooked turkey meat and the sauce.

3. Stir-Fry until the sauce thickens. Then drizzle the dish with sesame oil, sprinkle it with scallions, and serve.


Recipe Summary

  • 1 pork tenderloin (about 12 ounces), halved lengthwise and thinly sliced
  • Kosher salt and freshly ground pepper
  • 1/4 cup vegetable oil
  • 2 cups cooked brown rice or rice blend
  • 1 white onion, cut into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 6 ounces green beans, trimmed and halved
  • 1/2 small pineapple, cored and cut into 3/4-inch pieces (2 cups)
  • 1 tablespoon Sriracha or chili-garlic sauce
  • 2 tablespoons cornstarch
  • 1/2 cup packed chopped fresh cilantro, plus more for serving

Season pork with salt and pepper. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high. Add rice and reheat, covered, shaking skillet a few times, 2 minutes. Transfer to a bowl, stir in cilantro, and cover to keep warm.

Return skillet to high heat swirl in 1 tablespoon oil. Add pork and cook, stirring a few times, until browned in places and almost cooked through, 2 minutes transfer to a plate.

Add remaining 2 tablespoons oil, onion, bell pepper, green beans, and pineapple to now-empty skillet and season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, 8 to 10 minutes.

Whisk together Sriracha sauce, cornstarch, and 1 cup water in a small bowl add mixture to skillet along with pork and any accumulated juices. Cook, stirring, until sauce thickens, about 30 seconds. Divide rice over four plates spoon stir-fry on top and garnish with more cilantro before serving.


Recipe Summary

  • 3 tablespoons soy sauce
  • 2 tablespoons white sugar
  • 2 tablespoons cornstarch
  • 1 ½ cups finely diced cooked turkey
  • 3 tablespoons vegetable oil
  • 2 cups sliced broccoli
  • 1 cup thinly sliced carrots
  • 1 cup chicken broth
  • 1 yellow onion, thinly sliced
  • 1 (4 ounce) can sliced mushrooms, drained

Whisk soy sauce, sugar, and cornstarch together in a bowl until smooth stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.

Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes.

Reduce heat to medium. Stir turkey and sauce into vegetables cook and stir until heated through and the sauce has thickened, 1 minute. Stir mushrooms into turkey and vegetables until combined.


Recipe Ideas and Tips

Once you start making this easy stir fry, you can mix it up to create all kinds of different versions. Here are some ideas:

  • Make it spicy by adding some Sriracha, Asian garlic chili paste, or fresh jalapenos to the mix. Add them right into the sauce or serve it on the side.
  • Try different vegetable mixes or make your own. This Asian ground turkey recipe will work with pretty much any veggies you like. Try sugar snap peas, asparagus, bell peppers, broccoli, cauliflower, shaved Brussels sprouts, or carrots. Just make sure to cut things small so they cook quickly.
  • Bulk up the dish by adding 1-2 cups of cooked brown rice, quinoa, farro, or rice noodles.
  • Swap in a different protein. Some favorites include ground turkey sausage, ground chicken, ground beef, ground pork, or plant-based crumbles. It is also delicious with chopped chicken, pork tenderloin, or shrimp. Just watch the cooking time to make sure the protein doesn't overcook.
  • For more of a fried rice feel, add some scrambled eggs to the mix. It's also amazing with a fried egg on top.
  • For a tangy version, consider adding in a few spoonfuls of kimchi. It totally changes up the flavor in the best way.
  • If you like a sweeter stir fry sauce, consider adding some honey or brown sugar to the soy sauce and rice vinegar to sweeten things up. You can also add some chopped pineapple for natural sweetness.