Tex-Mex Turkey Bowls
with Pineapple Salsa, Green Pepper & Cilantro Lime Rice
- Milk
- Soy
Move over, Hawaiian pizza—there’s a new pineapple-centric dinner in town. Here, we make an easy pineapple salsa with just fresh cilantro, lime juice, and onion for a delightfully sweet and savory condiment. It doesn’t stop there, though—the juice is simmered with rich spices to create a tantalizingly sticky glaze for ground turkey. It’s all joined by fluffy rice, sautéed pepper and onion, smoky red pepper crema, and lime for brightness. One bite will have you totally BOWL-ed over.
Ingredients
1 unit
Red Onion
1 unit
Long Green Pepper
¼ ounce
Cilantro
4 ounce
Pineapple
1 unit
Lime
½ cup
Jasmine Rice
1 tablespoon
Southwest Spice Blend
10 ounce
Ground Turkey
1 unit
Tex-Mex Paste
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk, Soy)
Not included in your delivery
Salt
Pepper
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Drain pineapple, reserving juice; roughly chop. Roughly chop cilantro. Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.
• In small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, in a small bowl, combine minced onion, chopped pineapple, half the cilantro, and a big squeeze of lime juice. Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; season with half the Southwest Spice (you’ll use the rest in the next step), salt, and pepper. Cook, stirring occasionally, until veggies are browned and softened, 7-9 minutes. TIP: If seasoning begins to brown too quickly, add a splash of water. • Turn off heat; transfer to a medium bowl and cover to keep warm. Wipe out pan.
• Heat another drizzle of oil in same pan over medium-high heat. Add turkey*; using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. • Break up meat into pieces and stir in Tex-Mex paste, remaining Southwest Spice, and reserved pineapple juice. Bring to a simmer and cook until sauce has thickened and turkey is cooked through, 2-3 minutes more. Taste and season with salt and pepper. Turn off heat.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest, and remaining cilantro. Season with salt and pepper. • Divide rice between bowls and top with turkey, veggies, and pineapple salsa. Drizzle with smoky red pepper crema and serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sweet-and-spicy balance of the pineapple salsa against the Tex-Mex-seasoned turkey is a standout combination that wins over even skeptical eaters 🌶️.
- Ease of prep: The dish comes together fairly quickly, though the chopping and multi-step assembly make it one of the more hands-on bowl recipes.
- Suggestions: Add more pineapple salsa and smoky red pepper crema — many felt the rice-to-topping ratio was off and the dish got dry without extra sauce. A few reviewers added avocado, cheese, or tortilla chips to round it out.
- Leftovers: Leftovers reheat well the next day, and some found the recipe yielded enough for an extra lunch portion.
- Spice: Several reviewers found the dish spicier than expected, especially the long green pepper — halving the spice blend or roasting the pepper instead of sautéing it can tame the heat. Others loved the kick and wouldn't change a thing.
- Portions: Rice portions felt small to many reviewers; cooking a little extra on the side ensures everyone leaves the table satisfied.
Reviews from our home cooks
Loved the whole recipe & flavors... pineapple salsa was a GREAT element and perfect balance of sweet/salty/sour. The Tex-Mex flavors (spice pack & paste) were REALLY good. We had another dish the same week that was "Southwest" flavors which I thought might be too similar/repetitive, but the Tex-Mex was definitely a different spice mix. So we enjoyed both meals without feeling like we were eating the same dish again.
These Tex-Mex Turkey Bowls are hearty, flavorful, and satisfying. They're easy to make and come together quickly, though they do involve several steps to follow.
This recipe surprised us with how good it was! The pinapple added a lively sweetness to contrast the yummy spice. I would love to know how to replicate or where to buy the tex-mex paste.
Simple concept, but sooooo good. I would have never used ground turkey before, but I really enjoyed it so now I have something new to eat! The pineapple salsa was super easy to make and tasted very fresh.
A little spicy but really tasty. The pineapple salsa was a nice taste and compliment to the spicy turkey.
Perfect blend of "Tex-Mex" without being tooooo spicy for us seniors! With the fruit salsa it was a new experience for us also.
Love the Tex-Mex paste seasoning you guys provide with these reciepes. Have tried to find similar products in grocery stores and have tried to create my own with no success!
Great flavor - like the seasoning! The turkey was flavorful, which doesn't always happen w turkey :-). And the recipe was easy to cook. I left of a star because I thought it was too heavy on the red onion. I didn't think the salsa recipe added much, as it was mainly pineapple an onion. Other than that it was good.
We like these turkey bowls but lately you have substituted a VERY hot green pepper for what used to be a poblano pepper. So now I have to throw out the pepper. It seems like a real waste.
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