Polynesian Pineapple Turkey and Noodles
Transport your taste buds to the tropics with Polynesian Pineapple Turkey and Noodles, a vibrant and savory dish that combines the sweetness of pineapple with the savory richness of ground turkey. This quick and flavorful recipe brings together tender egg noodles, colorful stir-fried vegetables, and a tangy-sweet soy-based sauce infused with pineapple juice, ginger, and a hint of brown sugar. The juicy pineapple chunks and julienned carrots add bursts of freshness, while the fragrant garlic and red bell peppers pack a delightful punch. Perfect for weeknight dinners, this easy one-skillet meal is ready in just 35 minutes and offers a fun way to switch up your routine with a tropical twist. Serve it as a stand-alone dish or alongside a crisp green salad for a satisfying meal everyone will love.
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Recipe Information
Ingredients
- 12 oz Egg noodles
- 1 lb Ground turkey
- 1 cup Pineapple chunks (canned, in juice)
- 1 cup Pineapple juice (reserved from the canned pineapple)
- 3 tbsp Soy sauce
- 2 tbsp Brown sugar
- 0.5 tsp Ground ginger
- 2 Garlic cloves, minced
- 1 Red bell pepper, diced
- 3 Green onion, sliced
- 1 Carrot, julienned
- 2 tbsp Olive oil
- 1 tbsp Cornstarch
- 2 tbsp Water
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions. Drain and set aside.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey and season with salt and pepper. Cook for 6-8 minutes, breaking it up with a wooden spoon, until fully cooked and browned. Remove the turkey from the skillet and set it aside.
In the same skillet, add another tablespoon of olive oil. Stir in the minced garlic, diced red bell pepper, julienned carrot, and sliced green onions. Sauté for 4-5 minutes until the vegetables are tender-crisp.
Reintroduce the cooked turkey to the skillet with the vegetables. Add the pineapple chunks and pour in the reserved pineapple juice.
In a small bowl, combine the soy sauce, brown sugar, and ground ginger. Stir until the sugar dissolves, then add the mixture to the skillet. Stir everything together to evenly coat the ingredients.
In another small bowl, mix the cornstarch and water to form a slurry. Gradually pour the slurry into the skillet, stirring constantly, until the sauce thickens.
Add the cooked egg noodles to the skillet. Toss gently to combine, ensuring the noodles are fully coated in the sauce and mixed with the other ingredients.
Taste and adjust seasoning if needed. Serve immediately, garnished with additional green onions if desired.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 3352 mg | 146% | |
| Total Carbohydrate | 201.5 g | 73% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 82.9 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1677 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
