Dice the turkey breast fillet.
Wash and quarter the peppers, deseed and cut into cubes. Peel the carrots and cut into fine strips.
Peel and finely chop the ginger. Peel the onion and cut into eighths.
Clean the pineapple, remove the peel and stalk and cut into pieces.
Heat the oil in a wok, fry the turkey over a high heat for 3-4 minutes and season with salt. Remove from the pan.
Fry the vegetables in the wok for about 4 minutes, then add the ginger and stir-fry briefly.
Add the orange juice, vinegar, honey and ketchup and simmer for 1-2 minutes.
Return the turkey to the wok with the pineapple and cook over a medium heat for 5 minutes. Season with salt and pepper and serve with brown rice.