Turkey in Roasted Pineapple and Sweet Pepper Stew with Creamy Black Bean Rice and Golden Plantain

Name: Turkey in Roasted Pineapple and Sweet Pepper Stew with Creamy Black Bean Rice and Golden Plantain
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.3 lb turkey breast, cubed; 2 cups fresh pineapple; 1 cup sweet peppers; 1 cup white onion; 4 cloves garlic; 1 cup crushed tomato; 1 1/2 cups chicken broth; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 2 tbsp lime juice; 3 tbsp vegetable oil; 1 1/2 tsp salt; 1/2 tsp black pepper; 1 cup long-grain rice; 1 1/2 cups cooked black beans; 3/4 cup plus 1 tbsp coconut milk; 1/2 cup fresh cilantro; 1 large ripe plantain; 1/2 cup red onion

An original Latin American dish featuring seared turkey cubes simmered in a roasted pineapple, tomato, and sweet pepper sauce with gentle spices. It is served with creamy rice folded with black beans and topped with golden ripe plantain for a sweet, savory, and spiced contrast.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

600 g turkey breast, cubed (cut into 1.25-inch cubes)
300 g fresh pineapple (diced small)
120 g sweet peppers (without semillas, in strips)
150 g white onion (chopped)
12 g garlic (chopped)
240 ml crushed tomato (natural or en conserva)
360 ml chicken broth (divided)
2 g ground cumin
1 g dried oregano
2 g smoked paprika
30 ml lime juice
45 ml vegetable oil (divided)
8 g salt (or to taste)
2 g black pepper
180 g long-grain rice (enjuagado)
260 g cooked black beans (escurridos, divided)
200 ml coconut milk
16 g fresh cilantro (chopped, divided)
250 g ripe plantain (en medias lunas)
60 g red onion (en pluma fina for terminar)

Nutrition facts

per serving

594 kcal

Calories

38 g

Protein

58 g

Carbs

22 g

Fat

7 g

Fiber

51 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the pineapple on a tray, toss it with 1 tablespoon vegetable oil and a pinch of salt, and roast for 12 minutes until the edges are golden.
2
2. Meanwhile, season the turkey with 1 teaspoon salt, black pepper, cumin, oregano, and smoked paprika.
3
3. Heat 1 tablespoon vegetable oil in a wide skillet or braising pan over medium-high heat. Brown the turkey for 4 to 5 minutes, turning to sear several sides. Remove and set aside.
4
4. In the same pan, add the white onion, garlic, and sweet peppers. Cook for 4 minutes over medium heat until slightly softened.
5
5. Stir in the crushed tomato, half of the chicken broth, and the roasted pineapple. Cook for 5 minutes, then add the lime juice and return the turkey to the pan. Cover and cook over medium-low heat for 12 to 15 minutes, until the turkey is cooked through and the sauce is slightly thickened.
6
6. For the rice, heat 1 tablespoon vegetable oil in a pot over medium heat. Add the rice and cook for 1 minute, stirring.
7
7. Add the coconut milk, the remaining chicken broth, and 1/2 teaspoon salt. Once boiling, lower the heat, cover, and cook for 15 minutes.
8
8. Fold 1 cup of the black beans and half of the cilantro into the rice. Cook 3 minutes more and lightly mash some of the beans with a spoon to create a creamy texture.
9
9. In another skillet, heat the last tablespoon of vegetable oil over medium heat. Add the ripe plantain and brown it for 2 to 3 minutes per side until caramelized and tender.
10
10. Stir the remaining black beans into the stew and cook 2 minutes more so they blend in without breaking apart.
11
11. Serve a base of creamy black bean rice, spoon the turkey and roasted pineapple sauce over the top, and finish with the golden plantain, red onion, and the remaining cilantro.
12
12. If you want to reheat the dish, warm it until fully hot; if using the oven, cover and heat at 180 °C / 350 °F for 10 minutes.

Chef tips

Roasting the pineapple concentrates its sweetness and balances the tomato's acidity. For fluffier rice, let the pot rest covered for 5 minutes before mixing in the beans.

Substitutions

You can use boneless turkey thigh instead of breast. If sweet peppers are unavailable, use thin strips of red bell pepper. Cilantro can be replaced with fresh parsley, though the flavor will be less distinctly Latin.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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