Spicy Pineapple Chili-Glazed Turkey Stir-Fry with Mango-Jicama Slaw
Tropical flavors meet high-protein convenience in this Pinterest-trending stir-fry. Sweet pineapple and fiery chili glaze caramelize lean ground turkey while crisp jicama-mango slaw adds fresh crunch. Ready faster than takeout with 25g protein per serving!
Ingredients
- 1 lb lean ground turkey
- 2 tbsp avocado oil (divided)
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1/2 cup pineapple chunks (fresh or frozen)
- 2 green onions, sliced
- **For glaze**:
- 1/3 cup pineapple juice
- 2 tbsp gochujang paste
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp ginger, grated
- **For slaw**:
- 1 cup jicama, matchsticked
- 1 ripe mango, julienned
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 tsp sesame seeds
Instructions
- 1. Whisk all glaze ingredients in small bowl; set aside.
- 2. Toss slaw ingredients in separate bowl; refrigerate.
- 3. Heat 1 tbsp oil in large skillet over medium-high. Add turkey; cook 5-6 minutes until browned, breaking into crumbles.
- 4. Push turkey to skillet edges. Add remaining oil to center; sauté bell pepper and snap peas 3 minutes.
- 5. Add pineapple chunks; cook 1 minute until lightly charred.
- 6. Pour glaze over mixture; toss to coat. Simmer 2-3 minutes until sauce thickens.
- 7. Remove from heat; stir in green onions.
- 8. Serve stir-fry topped with slaw and extra sesame seeds.
Chef's Note
For extra caramelization, press turkey into thin layer in skillet before stirring. Adjust spice by using 1-2 tsp gochujang.
Make-Ahead Tips
Slaw and glaze keep separately in fridge 2 days. Reheat turkey mixture before assembling.
Substitutions
Chicken or shrimp for turkey | Agave for honey | Zucchini instead of snap peas