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Prep Time
10 mins
Total Time
20 mins
Serves 4


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


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)
16 g
Saturated Fat:
3 g
13 g
3 g
90 mg
27 g
460 mg
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