Turkey Breast with Pineapple
Tender pan-fried turkey strips, juicy pineapple and punchy spring onions: this quick skillet dish pairs savoury poultry with a gentle sweetness that really surprises. Rounded off with curry powder, it's an aromatic low-carb meal that comes together fast, even on hectic evenings. The ingredient list is short, the effort minimal and the result seriously tasty.
Ingredients
- 120 g turkey breast
- 100 g spring onions
- 50 g pineapple, fresh or tinned
- to taste salt
- to taste pepper
- to taste curry powder
- a little water, for frying
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 1 Serving |
|---|---|---|
| Calories | 185 kcal | 185 kcal |
| Carbohydrates | 12 g | 12 g |
| Protein | 28 g | 28 g |
| Fat | 2 g | 2 g |
| Fibre | 2 g | 2 g |
| of which sugar | 9 g | 9 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Cut the turkey breast into fine strips.
- Slice the spring onions into rings and dice the pineapple.
- Fry the turkey in a pan with a splash of water, then add the spring onions and let them soften alongside.
- Season with salt, pepper and curry powder, cover the pan and cook everything for about 15 minutes.
- Add the diced pineapple and heat through briefly.
- Taste and adjust the seasoning. If the sauce is too thin for your liking, thicken it with a suitable binding agent. Let the sauce cool slightly first before adding it.
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Nutrition facts per serving (estimate)
| Calories | 185 kcal |
|---|---|
| Carbohydrates | 12 g |
| Protein | 28 g |
| Fat | 2 g |
| Fibre | 2 g |
| of which sugar | 9 g |
Frequently asked questions
Can I use frozen turkey breast?
Yes. Let the turkey breast thaw completely before cooking and pat it dry so it browns better in the pan.
Can I swap fresh pineapple for tinned?
Absolutely. Just drain tinned pineapple well so the dish doesn't turn out too watery.
Is this recipe really gluten-free?
The core ingredients are naturally gluten-free. If you use an optional thickener, choose a certified gluten-free one.
How do I scale this up for 2 people?
Simply double all the ingredients. The cooking time stays roughly the same, since the turkey strips are cut nice and thin.
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