Korean BBQ Turkey & Pineapple Power Skillet with Zucchini Noodles

Harness Korea's beloved gochujang trend with this explosive sweet-heat combo. Caramelized pineapple chunks temper spicy turkey in a sticky glaze ready in one pan. Benefits: no added sugar, 30-minute prep, and spiralized zucchini keeps carbs balanced.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

• 1 lb ground turkey (93% lean)
• 2 cups fresh pineapple chunks
• 1 red bell pepper, sliced
• 1 jalapeño, minced (seeds removed)
• 3 tbsp gochujang paste
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tsp minced ginger
• 3 medium zucchinis, spiralized
• 1 tsp sesame oil
• 2 green onions, sliced
• 1 tbsp sesame seeds (garnish)

Instructions

1. Spiralize zucchini using medium blade; set aside.
2. Whisk gochujang, coconut aminos, rice vinegar & ginger in bowl.
3. Heat sesame oil in large skillet over medium-high. Add turkey; break apart until browned (5 min).
4. Add pineapple, bell pepper, jalapeño; sauté 3 minutes until slightly caramelized.
5. Pour sauce mixture over turkey; stir until fully coated (1 min).
6. Add zucchini noodles; toss gently 2 minutes until just tender (don't overcook).
7. Remove from heat; top with green onions & sesame seeds.
8. Serve immediately with extra red pepper flakes if desired.

Chef's Note

Boost umami by adding 1 tsp fish sauce to the glaze. For crisp-tender zucchini, squeeze spiralized noodles in paper towel to remove excess moisture before cooking.

Make-Ahead Tips

Store sauce separately up to 3 days. Best served fresh – zucchini releases water when refrigerated.

Substitutions

Pineapple → mango, turkey → chicken, zucchini → cabbage slaw, gochujang → sriracha + 1 tsp honey