Start by heating your skillet over medium-high heat. Add the ground turkey, season it with salt and pepper to taste, and cook until it’s browned and no longer pink, breaking it apart with your spatula as it cooks.
Once the turkey is cooked through, add the diced yellow onion, chopped baby carrots, sliced snow peas, and chopped zucchini to the skillet. Stir well to combine and allow the veggies to cook for about 5-7 minutes, or until they’re tender but still crisp.
Next, add the drained pineapple tidbits to the skillet along with the teriyaki sauce. Mix everything together until the sauce evenly coats the turkey and veggies. Cook for an additional 3-4 minutes, allowing the flavors to meld together.
Once everything is heated through and the sauce is bubbly, remove the skillet from heat. Serve the Macro Friendly Turkey Teriyaki Skillet in bowls and sprinkle sesame seeds on top for a delightful crunch and added flavor.
