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Jalapenos are low in fructose in small amounts, and this recipe stays within about one small pepper per serving, so it is likely Low Fructose. If you prefer to always avoid fresh jalapeno, please tap it and change its rating to Red.
In a mixing bowl, combine the diced pineapple, tomatoes, red onion, jalapeño, and cilantro. Add the lime juice and 1/4 tsp salt and toss to combine. Set aside to let the flavors come together while you cook the turkey.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small crumbles with a spatula, until no pink remains and the meat registers 165°F (74°C) on an instant-read thermometer, about 7–9 minutes.
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