Sweet Chili Turkey Bowl with Coconut Rice and Seared Pineapple

Instructions

1. 1

   1. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and 3 g (1/2 tsp) salt. Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let it rest, covered, for 10 minutes.

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   2. While the rice cooks, heat a large skillet or griddle over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the pineapple for 3 to 4 minutes, turning once, until golden at the edges. Set aside.

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   3. In the same skillet, add the remaining 15 ml (1 tbsp) olive oil. Add the garlic and ginger and cook for 30 seconds, stirring, until fragrant but not overly browned.

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   4. Add the ground turkey, the remaining 3 g (1/2 tsp) salt, and the black pepper. Cook for 6 to 8 minutes, breaking it up with a spoon, until the turkey is no longer pink and reaches a safe internal temperature of 165°F/74°C.

5. 5

   5. Reduce the heat to medium. Add the sweet chili sauce, soy sauce, and lime juice. Cook for 2 to 3 minutes more, stirring, until the turkey is well glazed and the sauce thickens slightly.

6. 6

   6. Fluff the coconut rice with a fork. Divide the rice among 4 bowls and spoon the glazed turkey over the top.

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   7. Arrange the seared pineapple, cucumber, and red onion over each bowl. Finish with fresh cilantro and toasted sesame seeds.

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   8. Serve immediately, or if you prefer a warm-cool contrast, let the turkey rest for 2 minutes before assembling the bowls.