Cut turkey into thin bite-size strips. In a medium bowl stir together turkey, 2 tablespoons soy sauce, and sherry. Cover and refrigerate for 30 minutes to 1 hour.
For sauce, in a small bowl stir together orange juice concentrate, 2 tablespoons soy sauce, water, cornstarch, and sugar. Set aside.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger in hot oil for 15 seconds. Add pepper strips; stir-fry for 1 to 2 minutes or until crisp-tender. Remove pepper strips from the wok.
Add half of the turkey mixture to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove turkey from the wok. Repeat with remaining turkey mixture. Return all turkey to the wok. Push turkey from the center of the wok.
Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return pepper strips to the wok. Add pineapple. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through. Serve immediately with hot cooked rice. Garnish with orange slices and rosemary, if desired. Makes 4 servings.