Pan-seared turkey thigh with pineapple. In this dish I propose today, I’ve combined the flavors of the Mediterranean with those of the Orient in a truly fantastic combination.
Pairing the sweetness of pineapple with the saltiness of soy sauce, the crunchiness of almonds, and the acidity of balsamic vinegar… the flavor explodes in your mouth, and all that’s left is for you to try it

Thought for you:

Difficulty: Very Easy
Cost: Economical
Rest time: 5 Minutes
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: International
Seasonality: Fall, Winter and Spring, Christmas

476.18 Kcal

calories per serving

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Energy 476.18 (Kcal)
Carbohydrates 15.37 (g) of which sugars 10.45 (g)
Proteins 33.96 (g)
Fat 31.13 (g) of which saturated 4.94 (g)of which unsaturated 8.24 (g)
Fibers 3.21 (g)
Sodium 402.31 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Pan-Seared Turkey Thigh with Pineapple

1.3 lbs Turkey thighs (sliced)
2 slices Pineapple (fresh)
1 Onion
as needed Balsamic vinegar
as needed Soy sauce
1 tbsp Flour
2.1 oz Blanched almonds
1.4 oz Extra virgin olive oil
as needed Sweet paprika
Pepper

Pan-Seared Turkey Thigh with Pineapple

Tools for Pan-Seared Turkey Thigh with Pineapple

Cutting Board
Knife
Pan
Bowl
Wok

Preparation of Pan-Seared Turkey Thigh with Pineapple

Let’s start the preparation: first, peel and then dice the pineapple.
Next, cut the turkey slices into large chunks and season them with sweet paprika and pepper…
a bit of balsamic vinegar, and some soy sauce. Set aside.
Meanwhile, in a bowl, combine 1 tablespoon of soy sauce, 1 cup of water, and the flour. Stir and set aside.
Now peel and roughly slice the onion.
In a wok, add a drizzle of extra virgin olive oil, and sauté the onion until golden…
add the pineapple and cook for 3 minutes.
Meanwhile, toast the whole almonds for a few minutes, and set aside.
Now heat a non-stick pan on the stove, and cook the turkey, draining it from its marinade.
Once it’s dried out, continue with a drizzle of oil for 5 minutes.
It’s time to add the pineapple and almonds.
Cook for another 3 minutes
After 3 minutes, add the soy sauce, water, and flour mixture you prepared earlier, and cook for another 3 minutes.
until the dish thickens slightly.
Serve when warm.
Here’s the Pan-Seared Turkey Thigh with Pineapple