Ingredients:
• 1 cup chopped fresh or drained canned pineapple
• ½ cup chopped red pepper
• ⅓ cup chopped fresh mint
• 5 tsp. ginger seasoning paste
• 2 tsp. hot sauce
• 2 tsp. olive oil
• 1 lb. lean ground turkey or chicken
• 1 tbsp. minced garlic
• ½ tsp. each salt and pepper
• 2 cups bean sprouts
• 2 heads Boston or leaf lettuce

Directions

1. Toss pineapple with red pepper, mint, 1 tsp ginger paste and ½ tsp hot sauce until well combined; reserve.
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 minutes 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).
3. Separate lettuce leaves and arrange on a platter. Spoon some turkey mixture into each leaf, top with pineapple salsa and serve.

Allowances: Serves 4
Count each serving counts as 3 protein (Group 6) and ½ fruit (Group 4).

Recipe and photo courtesy of Compliments