Mix the chilli powder with the cumin, thyme and a little salt and use to coat the turkey. Scatter in a large roasting pan with the peppers and onions.
Drizzle with the oil and toss the ingredients lightly together. Place the pan in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes. Add the courgettes to the pan, mixing them into the pan juices, and return to the oven for a further 20 minutes until the turkey is cooked through and the vegetables are tender.
Mix together the cornflour and vinegar to make a smooth paste. Add the honey, tomato paste, Tabasco and a little salt and add to the roasting pan with the measurement water. Stir together well. Scatter with the pineapple and return to the oven for a further 2–3 minutes until the glaze has slightly thickened to coat the meat and vegetables. Divide between the warmed tortillas, roll up and serve.