Spicy Turkey Bowls with Pineapple Salsa and Cilantro Lime Rice

Move over, Hawaiian pizza-there’s a new pineapple-centric dinner in town. Here, we make an easy pineapple salsa with just fresh cilantro, lime juice and onion for a delightfully sweet and savory condiment. It doesn’t stop there, though-the juice is simmered with rich spices to create a tantalizingly sticky glaze for ground turkey.

It’s all joined by fluffy rice, sautéed pepper and onion, smoky red pepper crema and lime for brightness. One bite will have you totally bowled over.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

20 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Drain pineapple, reserving juice; roughly chop. Roughly chop cilantro. Zest and quarter lime. Halve, core and thinly slice green pepper into strips.
2. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a small bowl, combine minced onion, chopped pineapple, half the cilantro and a big squeeze of lime juice. Season with salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; season with half the Southwest Spice Blend (you’ll use the rest in the next step), salt and pepper. Cook, stirring occasionally, until veggies are browned and softened, 7-9 minutes. TIP: If seasoning begins to brown too quickly, add a splash of water. Turn off heat; transfer to a medium bowl and cover to keep warm. Wipe out pan.
5. Heat a drizzle of oil in same pan over medium-high heat. Add turkey; using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and stir in Tex-Mex paste, remaining Southwest Spice Blend and reserved pineapple juice. Bring to a simmer and cook until sauce has thickened and turkey is cooked through, 2-3 minutes more. Taste and season with salt and pepper. Turn off heat.
6. Fluff rice with a fork; stir in lime zest, remaining cilantro and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide rice between bowls and top with turkey, veggies and pineapple salsa. Drizzle with smoky red pepper crema and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or basmati. Adjust cooking time and water according to package directions.

What can I use instead of smoky red pepper crema?

You can substitute with sour cream mixed with a pinch of smoked paprika and cayenne or use a store-bought chipotle crema.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your Tex-Mex paste and spice blend are certified gluten-free if needed.