Friday, January 24, 2014

Paleo Hawaiian Turkey Nachos

If ever I beg you to try a non-traditional recipe, this is it. Pineapple, turkey, and sweet peppers may not sound like a winning combination but trust me on this one. Reminiscent of Hawaiian style pizza these Paleo version of nachos will have you hooked from first bite. Enjoy and aloha.


1.25 lbs ground turkey
10 ounces of crushed pineapple (1/2 can), drained
1/2 tsp ground ginger
1/4 tsp sea salt
1.5 lbs mini sweet bell peppers
banana peppers, shredded cheese (optional)


Over medium high heat cook ground turkey breast and break into small pieces with a spatula. If you use anything more fatty than 97/3, drain off grease when cooked most of the way through.
Add drained pineapple.
Mix well and simmer on medium heat until turkey is completely cooked through (no pink) and any excess juice from the pineapple is evaporated.
Slice all of the mini sweet peppers in half cut the seeds and membrane out.
Lay peppers out a baking sheet or stone and spoon turkey/pineapple mixture into each pepper half.
Optional to top with a scant amount of shredded cheese and banana pepper slices.
Bake at 350 degrees for 15 minutes, then broil for five minutes.
When meat is lightly browned and cheese is bubbly remove from oven.


  1. Oh yum! I don't know why I have never used peppers as "nacho" chips. What a wonderful idea!

  2. Pineapple=Hawaiian?