Grilled Hawaiian Turkey Teriyaki Bowl
Ingredients
For the Teriyaki Sauce
- 1/2 cup low sodium soy sauce
- 1/4 cup raw honey
- 2 cloves garlic minced
- 1 tsp fresh ginger minced
- 1 1/2 tsp apple cider vinegar
- 1/4 tsp crushed red pepper flakes
- 3/4 cup water
- 1 tsp arrowroot starch
For the Teriyaki Bowl
- 1 package Honeysuckle White Turkey Breast Cutlets
- 3 medium zucchini quartered
- 2 red bell peppers sliced into large strips
- 1 pineapple sliced into 1/2 inch rings, de-cored
- 1 red onion sliced into 1/4 inch rings
- 5 green onions ends trimmed
For the Coconut Rice
- 2 1/2 cups low sodium chicken broth
- 1 13.5 oz can full fat coconut milk
- 3/4 tsp sea salt
- 2 cups brown rice uncooked
Instructions
-
Combine the low sodium chicken broth, coconut milk, sea salt, and brown rice in a deep stock pot and heat over medium-high heat. Bring to a simmer and cook, covered, for 25 minutes, or until the liquid is full absorbed by the rice and the rice is creamy, stirring occasionally.
-
To make the teriyaki sauce, heat the soy sauce, raw honey, garlic, ginger, apple cider vinegar, and crushed red pepper flakes in a medium sauce pan over medium-high heat. Simmer for 4-6 minutes to cook the garlic.
-
In a small bowl, combine the arrowroot starch and water until mixed well. Add this mixture into the heated teriyaki sauce and stir to combine. Cook, stirring occasionally, for 3-5 minutes, or until thickened. Remove from heat.
-
Once the sauce is cooled, pour 1/2 cup over the turkey cutlets and pineapple (in separate ziplock bags or mixing bowls) and allow to marinate for 20 minutes.
-
While the turkey and pineapple are marinating in the teriyaki sauce, prepare the zucchini, bell peppers, and red onion by drizzling with olive oil, and season with sea salt and ground black pepper.
-
Preheat an outdoor grill or indoor grill pan over medium high-heat.
-
Depending on the size of your grill, you’ll likely need to grill the vegetables and meat in batches.
-
Grill the zucchini, red pepper, and marinated turkey cutlets for 3-5 minutes per side, or until cooked through and tender. Grill the pineapple, red onions, and green onions for 2-3 minutes per side.