Save to Pinterest This Sweet-and-Sour Turkey Rice Skillet brings the vibrant flavors of Korean-inspired cuisine right to your dinner table in just 40 minutes. The combination of juicy ground turkey, fresh bell peppers, and sweet pineapple chunks creates a delightful balance of flavors, all coated in a tangy-sweet sauce that perfectly complements the fluffy rice. This one-pan wonder transforms ordinary ground turkey into a colorful, satisfying meal that's sure to become a weeknight favorite.
Save to Pinterest Growing up, my mother often transformed leftover rice and whatever protein we had on hand into delicious skillet meals that always felt special. This Korean-inspired version elevates ground turkey with a delightful sweet-and-sour sauce that balances the rich flavor of gochujang with the brightness of pineapple. The contrast of colors from the red and green peppers makes this dish as visually appealing as it is delicious.
- 1 lb (450 g) ground turkey
- 2 eggs (optional, for topping)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup (150 g) pineapple chunks (fresh or canned, drained if canned)
- 2 scallions, thinly sliced (for garnish)
- 2 cups (400 g) cooked white rice (preferably day-old)
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp ketchup
- 1 tbsp gochujang (Korean chili paste; adjust to taste)
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 1/4 tsp salt (adjust to taste)
- 1 tbsp toasted sesame seeds (for garnish)
- Step 1
- In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add ground turkey and cook, breaking it up, until no longer pink, about 5-6 minutes. Season with a pinch of salt and black pepper. Transfer turkey to a plate and set aside.
- Step 2
- In the same skillet, add remaining oil. Sauté onion and garlic until fragrant and translucent, about 2 minutes.
- Step 3
- Add diced bell peppers and cook for 3-4 minutes until just tender.
- Step 4
- Return turkey to the skillet. Add pineapple chunks and stir to combine.
- Step 5
- In a small bowl, whisk together soy sauce, rice vinegar, ketchup, gochujang, brown sugar, and sesame oil. Pour sauce into the skillet and toss everything to coat evenly.
- Step 6
- Add cooked rice to the pan, breaking up any clumps, and mix well. Stir-fry for 3-4 minutes, allowing rice to heat through and absorb the flavors.
- Step 7
- Taste and adjust seasoning if needed.
- Step 8
- (Optional) In a separate nonstick pan, fry eggs sunny-side up; serve over each portion.
- Step 9
- Garnish with scallions and toasted sesame seeds before serving.
Day-old rice works best for this recipe as it's less likely to become mushy when stir-fried. If you only have fresh rice, spread it on a baking sheet and refrigerate for 30 minutes to help dry it out slightly. When preparing your ingredients, keep all vegetables diced to similar sizes to ensure even cooking throughout the dish. The sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days.
This versatile dish welcomes many adaptations. For a vegetarian version, substitute the ground turkey with firm tofu crumbled and pan-fried until crispy. Those preferring a leaner option can use ground chicken breast instead of turkey. Make it gluten-free by using tamari instead of soy sauce and checking that your gochujang is certified gluten-free. For a lower-carb alternative, replace half the rice with riced cauliflower.
Serve this colorful skillet meal family-style, directly from the pan for a casual dinner, or portion it into individual bowls topped with a fried egg for a more elegant presentation. The runny yolk creates a rich sauce that elevates the entire dish. Complement the sweet-and-sour flavors with a side of kimchi or quick cucumber salad. For a complete meal, add a simple miso soup starter or end with fresh fruit for dessert.
Save to Pinterest This Sweet-and-Sour Turkey Rice Skillet represents the perfect balance of convenience and flavor that makes weeknight cooking enjoyable rather than a chore. With its vibrant colors and delightful contrasts of sweet pineapple, savory turkey, and tangy sauce, it's a dish that appeals to all senses. Whether served as a family meal or packed for lunch the next day, this versatile skillet keeps on giving with its satisfying flavors and nourishing ingredients.
Recipe FAQs
- → Can I use brown rice instead of white rice?
Yes, brown rice works well in this dish. Keep in mind it may require a bit more sauce and longer cooking time to heat through completely compared to white rice.
- → Is gochujang necessary for the sauce?
Gochujang provides authentic Korean flavor with a mild heat. You can substitute with sriracha or red pepper flakes, though the flavor profile will shift slightly.
- → Can I make this dish ahead of time?
Absolutely. This skillet actually tastes better the next day as flavors meld together. Store in an airtight container for up to 3 days and reheat gently.
- → What vegetables can I add for more variety?
Snap peas, water chestnuts, carrots, or broccoli work beautifully. Add them when cooking the bell peppers so they cook through evenly.
- → Can I use fresh pineapple instead of canned?
Fresh pineapple adds wonderful sweetness and texture. Just ensure it's cut into bite-sized chunks and drain any excess juice before adding to prevent the dish from becoming too watery.