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Pineapple Turkey Salad

 Pineapple Turkey Salad
"It never ceases to amaze me what you can do with fresh pineapple. I love it!" writes Stephanie Bremson, Kansas City, Missouri.
2 ServingsPrep: 25 min. Cook: 10 min.


  • 2 teaspoons canola oil, divided
  • 1 teaspoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1 turkey breast tenderloin (1/2 pound), cut into 1/2-inch slices
  • 1 cup fresh cauliflowerets
  • 1/2 medium sweet red pepper, chopped
  • 3 green onions, sliced
  • 1 fresh pineapple
  • 2 cups chopped fresh spinach
  • 2 tablespoons apricot nectar
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon pepper


  • In a large nonstick skillet, heat 1 teaspoon oil, ginger and garlic.
  • Add turkey; stir-fry for 8-10 minutes or until no longer pink.
  • Remove turkey and keep warm. Add remaining oil to the skillet;
  • stir-fry cauliflower for 3 minutes. Add red pepper and onions;
  • stir-fry 1 minute longer.
  • Cut pineapple in half and remove fruit, leaving 1-in. shells; set
  • shells aside for serving. Cut fruit into cubes; set aside 1-1/2 cups
  • (refrigerate remaining pineapple for another use). In a large bowl,
  • combine the turkey, vegetables, spinach and reserved pineapple. In a
  • small bowl, whisk the apricot nectar, vinegar and pepper; add to
  • turkey salad and toss to coat. Serve in pineapple shells. Yield: 2

2 of 2

Pineapple Turkey Salad (continued)

Directions (continued)

  • servings.
Nutritional Facts: 2-1/4 cups equals 342 calories, 8 g fat (1 g saturated fat), 56 mg cholesterol, 106 mg sodium, 44 g carbohydrate, 5 g fiber, 30 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.