Toss pineapple with red pepper, mint, 1 tsp (5 mL) ginger paste and 1/2 tsp (2 mL) hot sauce until well combined; reserve.
Heat oil in a large, non-stick skillet set over medium heat. Add turkey, garlic, salt, pepper, remaining ginger paste and hot sauce. Cook, breaking up the turkey with the back of spoon, for 5 min. or until browned. Stir in bean sprouts; cook until softened. Cool slightly. (Recipe can be prepared to this point and kept in the refrigerator for up to a day.)
Separate lettuce leaves and arrange on a platter. Spoon some turkey mixture into each leaf, top with pineapple salsa and serve.
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