Coconut Lime Turkey Skillet with Pineapple Jalapeño Glaze

Turn a simple skillet into a high‑protein feast with this coconut lime turkey dish. The sweet‑spicy pineapple jalapeño glaze adds a tropical kick while keeping the meal wholesome and quick. Perfect for busy weeknights when you need flavor and nutrition in one pan.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb ground turkey breast
• 1 cup coconut milk (full‑fat)
• 1 cup diced fresh pineapple (about ½ cup dried)
• 1 fresh jalapeño, seeded and finely chopped
• 1 cup broccoli florets
• 1 cup cooked quinoa (pre‑cooked or use microwave)
• 1 tbsp minced garlic
• 1 tsp minced ginger
• Juice of 1 lime
• 2 tbsp lime zest
• 2 tsp honey
• 1 tsp soy sauce (or tamari for gluten‑free)
• 2 tbsp chopped fresh cilantro
• Salt and pepper to taste
• 1 tsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium‑high heat.
2. Season the ground turkey with salt and pepper; brown it in the skillet, breaking it apart with a wooden spoon for 5‑7 minutes, until fully cooked.
3. Add garlic, ginger, and jalapeño, sautéing for 1 minute until fragrant.
4. Stir in broccoli florets and cook for another 2 minutes, just until vibrant green.
5. Pour in coconut milk, pineapple, lime juice, lime zest, honey, and soy sauce; stir to combine.
6. Reduce heat to medium and let the mixture simmer for 5 minutes, allowing the flavors to meld and the glaze to thicken slightly.
7. Fold in cooked quinoa, heating through, and adjust seasoning with more salt or lime if needed.
8. Garnish generously with chopped cilantro before serving.
9. Serve hot, optionally with a side of steamed rice or a light salad for extra veggies.

Chef's Note

For an even crisper finish, let the skillet come to a gentle simmer before adding the coconut milk to avoid excess liquid and keep the glaze thick.

Make-Ahead Tips

Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, stirring to re‑warm the quinoa and sauce.

Substitutions

Swap turkey for lean ground chicken or tofu for a vegetarian version. Use unsweetened almond milk instead of coconut milk for lower fat, or add extra lime zest to brighten the glaze.