Save Elevate your weeknight dinner rotation with this Sweet-and-Sour Turkey Rice Skillet. This vibrant, one-pan meal brings together the savory depth of Korean-inspired spices with the refreshing sweetness of pineapple and crisp bell peppers. It is a fusion dish that is as colorful as it is delicious, offering a healthy and satisfying meal for the whole family.
Save The secret to this dish is the balance of textures and flavors. Ground turkey provides a lean protein base that absorbs a glossy sauce made from soy sauce, rice vinegar, and brown sugar, while the gochujang adds a gentle, smoky heat. Adding day-old rice ensures the skillet remains light and fluffy rather than sticky.
Ingredients
- 1 lb (450 g) ground turkey
- 1 medium yellow onion, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 cup (150 g) pineapple chunks (fresh or canned, drained)
- 2 cups cooked jasmine or long-grain rice (day-old preferred)
- 2 tbsp vegetable oil
- 2 tbsp soy sauce (low sodium preferred)
- 1 tbsp gochujang (Korean chili paste)
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp tomato ketchup
- 1 tsp sesame oil
- 2 green onions, sliced (for garnish)
- 1 tsp toasted sesame seeds (for garnish)
Instructions
- Step 1
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add ground turkey and cook, breaking it up, until browned and cooked through, about 5–6 minutes.
- Step 2
- Add diced onion, red and green bell peppers, and garlic. Sauté for 4–5 minutes until vegetables are just tender.
- Step 3
- Stir in the pineapple chunks and cook for 1–2 minutes.
- Step 4
- In a small bowl, whisk together soy sauce, gochujang, rice vinegar, brown sugar, ketchup, and sesame oil. Pour the sauce into the skillet and mix well to coat all ingredients.
- Step 5
- Fold in the cooked rice, breaking up any clumps, and stir-fry everything together for 2–3 minutes, allowing the flavors to combine and the rice to heat through.
- Step 6
- Taste and adjust seasoning if needed.
- Step 7
- Remove from heat. Garnish with sliced green onions and sesame seeds, if using. Serve hot.
Zusatztipps für die Zubereitung
For extra heat, add more gochujang or a pinch of red pepper flakes to the sauce mixture before pouring it into the skillet.
Varianten und Anpassungen
You can easily substitute the ground turkey with ground chicken or pork if desired. For a gluten-free version, ensure your gochujang, ketchup, and soy sauce are certified gluten-free.
Serviervorschläge
To round out the meal, pair this sweet-and-sour skillet with a crisp Riesling or a cold lager.
Save Whether you're looking for a quick dinner or a meal prep option for the week, this Sweet-and-Sour Turkey Rice Skillet is a flavorful choice that doesn't disappoint. Enjoy the bold, fusion flavors in every bite!
Kitchen Questions
- → Can I use fresh rice instead of day-old?
Day-old rice works best as it's drier and less sticky, but you can use fresh rice. Spread cooked rice on a baking sheet and refrigerate for 30 minutes to dry slightly before adding to the skillet.
- → Is gochujang very spicy?
Gochujang offers moderate heat with a deep, fermented flavor. You can adjust the amount to your preference or substitute with sriracha for a different heat profile.
- → Can I make this dish ahead?
This skillet tastes great as leftovers. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water to refresh the rice.
- → What other proteins work well?
Ground chicken, pork, or even crumbled tofu make excellent substitutes for turkey while maintaining the dish's texture and sauce compatibility.
- → Can I use frozen pineapple?
Fresh or canned pineapple works best, but frozen pineapple chunks can be used. Thaw and drain well before adding to prevent excess moisture in the skillet.