- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- Serves 4
Ingredients
- 1 cup
- chopped fresh pineapple
- 250 mL
- 1/2 cup
- chopped red pepper
- 125 mL
- 1/3 cup
- chopped fresh mint
- 75 mL
- 5 tsp
- Ginger Seasoning Paste, divided
- 25 mL
- 2 tsp
- hot sauce, divided
- 10 mL
- 2 tsp
- olive oil
- 10 mL
- 1 lb
- lean ground turkey or chicken
- 500 g
- 1 tbsp
- minced garlic
- 15 mL
- 1/2 tsp
- each salt and pepper
- 2 mL
- 2 cups
- bean sprouts
- 500 mL
- 2 heads
- Boston or leaf lettuce
Method
Step 1
Toss pineapple with red pepper, mint, 1 tsp (5 mL) ginger paste and 1/2 tsp (2 mL) hot sauce until well combined; reserve.
Step 2
Heat oil in a large, non-stick skillet set over medium heat. Add turkey, garlic, salt, pepper, remaining ginger paste and hot sauce. Cook, breaking up the turkey with the back of spoon, for 5 min. or until browned. Stir in bean sprouts; cook until softened. Cool slightly. (Recipe can be prepared to this point and kept in the refrigerator for up to a day.)
Step 3
Separate lettuce leaves and arrange on a platter. Spoon some turkey mixture into each leaf, top with pineapple salsa and serve.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 310
- Fat:
- 16 g
- Saturated Fat:
- 3 g
- Carbs:
- 13 g
- Fibre:
- 3 g
- Cholesterol:
- 90 mg
- Protein:
- 27 g
- Sodium:
- 460 mg
- Potassium:
- 620
