By Julie Van Rosendaal
Heat a generous drizzle of oil in a large, heavy skillet set over medium-high heat.
Cook the turkey pieces for a few minutes (don’t worry about cooking them through), until starting to brown on all sides. Set aside.
Add the pepper, carrots and garlic to the pan and sauté for a few minutes, until starting to soften.
Meanwhile, in a medium bowl stir the cornstarch into 1 Tbsp. cold water until completely dissolved.
Stir in the stock, ketchup, sugar, rice vinegar, soy sauce and vegetable oil. Set aside.
Add the turkey back to the pan along with the vegetables, and pour the sauce overtop.
Bring to a simmer and cook until the sauce thickens and the turkey is cooked through.
Stir in the pineapple and serve immediately, over rice, topped with nuts if you like.