To make the sloppy turkey, heat the EVOO, one turn of the pan, in a large nonstick skillet over medium-high heat. Add the ground turkey and use the back of a wooden spoon or spatula to break up the turkey into crumbles so that it can brown evenly. Season with salt and pepper and stir in the grill seasoning. Once the turkey begins to brown, 3-4 minutes, add the onions and bell peppers and cook for 5-6 minutes, until the vegetables begin to soften. In a bowl, combine the vinegar, brown sugar, Worcestershire sauce, tomato sauce and hot sauce. Stir the barbecue sauce into the turkey mixture. Reduce the heat to a simmer and let the mixture bubble for another 5 minutes.
Using a large spoon or ice cream scoop, pile the sloppy turkey onto the toasted bun bottoms, then top with the jalapeño relish and the bun tops. Serve alongside the pineapple slaw.