Honey Soy Glazed Hawaiian Bowls

Honey Soy Glazed Hawaiian Bowls pack a serious flavor punch! Honey soy glazed turkey tenderloins are baked then added to a bowl filled with rice, juicy pineapple, peppers, onions, and avocados. This one dish wonder is perfect for any weeknight dinner!

Do you ever have those meals that you just go back to time and time again?

Guilty!

Does it seem pathetic that I am a food blogger and test recipes for a living and I still have my go-to staples? My meals that I can make with my eyes closed? Well, I should probably rethink that…as nowadays, I have a little peanut latching onto my legs, begging to be in the action. So maybe those meals should be considered meals I can do half asleep. That sounds better!

To be honest, it excites me to see Aiden, only at the age of 10 months, wanting to help. Such as the loading and unloading the dishwasher. Nevermind how everything ends up on kitchen floor rather then neatly away in their chosen resting spot. Or, how he loves to play in the warm laundry straight out of the dryer. Of course, it takes me twice as long but what Aiden doesn’t know is the life lessons he has already taught me at such a young age.

To slow down.

Something we are all guilty of in this fast-paced, technology driven world.

I never imagined the endless ways I could be in awe of him. From watching him {already!} take his first steps at nine months, to learning how to feed himself, to being proud of himself for waving hello and buh bye. Each moment makes this mama’s heart melt. If it wasn’t for him, I would be off trying to find the end of the internet or my head in the clouds. Not in this very moment.

As Aiden get’s older, the idea of having family dinner is coming full circle. When I was growing up, every night my mother made a homemade meal. I still remember offering plenty of help when Mexican night rolled around. Something that happened often and I give it thanks for my never ending love affair with Mexican food. I always offered my services to make the queso; nevermind the fact that I secretly just wanted to devour cubes of Velveeta. Hey, it’s the price for helping, right?

Nowadays, as Aiden is very slowly learning to love table food, the idea of sitting down to dinner excites me. No longer am I the sous chef, rather the chef in the house that makes dinner time possible. A time where we can chat as a family and have everyone’s undivided attention. And the idea of a wholesome, yet flavorful meal that everyone in the family will ask for seconds for is key so you don’t turn into a short order chef. No bueno.

These Honey Soy Glazed Hawaiian Bowls right here have me all sorts of excited. Asian inspired mixed with the sweet and savoriness of Hawaiian flavors! I can’t get them out of my head.

Something magical happens when you combine the citrusy pineapple, creamy avocado, tender rice, and crunchy peppers with the sweet n’ sour glazed tenderloin. While I was pretty much sold on all aspects of this bowl before the glaze, but something about a finger licking good honey soy sauce just does me in!

I start with Jennie O Turkey Tenderloins. If you are a fan of pork tenderloin, then you are going to fall in l.o.v.e with these ultra-lean (as in 99% fat-free), gluten free, turkey breast tenderloins! They are super juicy, full of flavor and soak up all the honey soy marinade! And a bonus…the marinade doubles as a glaze. BOOM.

Whip up the marinade the morning of. To tell the truth. If you are running out of time, or just flat our forget, no biggie. The tenderloin turns out flavorful either way! Coat the chicken in half of the marinade. And reserve the second half to reduce down into a glaze while the tenderloin bakes. Once the marinade is thickened, brush the cooked tenderloin. It finishes cooking and caramelizes during the last 10 minutes of baking. I really wish I could have captured the Asian flavors floating through my house that day I made this. My mouth was watering. The marinade is refined sugar-free and can be made gluten-free by swapping gluten free soy sauce, if needed! A bit of honey, garlic, ginger and rice vinegar is all you need. I am thinking you may already have everything in that pantry of yours? Winning.

This meal is going to be on our back to school list for sure. Or just any quick meal idea list actually! The oven does all the work. The rest of the bowl comes together in a flash. Cooked brown rice + quinoa + creamy avocado + fresh pineapple + red peppers and green onion. That’s it! Serious.

Now, will you tell me when your dinner bell rings? I don’t want to be late!

Items I used to make this recipe:

Honey Soy Glazed Hawaiian Bowls

---

Megan

Yields 4-6

Honey Soy Glazed Hawaiian Bowls pack a serious flavor punch! Honey soy glazed turkey tenderloins are baked then added to bowl filled with rice, juicy pineapple, peppers, onions, and avocados. This one dish wonder is perfect for any weeknight dinner!

15 minPrep Time

1 hrCook Time

1 hr, 15 Total Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

• 1 (1 1/2 pound) Jennie-O Turkey Breast Tenderloin
• Honey Soy Sauce & Marinade:
• 1/2 cup soy sauce (gluten-free if needed)
• 2 tablespoons rice vinegar
• 1 tablespoons coconut sugar (or brown sugar)
• 2 tablespoon honey
• 3/4 teaspoon garlic powder
• 1 teaspoon ground ginger
• Slurry:
• 1 teaspoon cornstarch mixed with 1 teaspoon water
• Bowls:
• 3 cups cooked brown rice or quinoa
• 4 slices fresh pineapple
• 1/2 of red bell pepper, thinly sliced
• 2 green onions, thinly sliced
• 1 avocado, thinly sliced
• Sesame seeds, optional

Instructions

1. Marinade: In a small mixing bowl, whisk together the soy sauce, rice vinegar, coconut sugar, honey, garlic powder and ground ginger. Place half of the sauce in a big plastic ziplock bag. Reserve remaining sauce. Place the turkey tenderloins in the bag. Place in refrigerator and marinate for 8 hours.
2. Preheat the oven to 350 degrees F.
3. Place the tenderloins on a baking sheet and place in preheated over. Bake for 1 hour.
4. Slurry: Meanwhile, add the remaining sauce ingredients to a small sauce pan. Bring to a boil, add the slurry (cornstarch + water) and reduce heat to low. Whisk until thickened. Remove from heat.
5. Bowls: Prepare ingredients for bowls. Divide the cooked rice (or quinoa) between 4 bowls (3/4 up in each bowl). Top with the pineapple, peppers, green onion, and avocado.
6. When turkey has 10 minutes remaining, brush thickened sauce over tenderloins. Place back in oven to finish cooking.
7. When done, remove from oven. Slice into thin strips and divide between the 4 bowls. Garnish with sesame seeds, if desired.

Notes

*If you are short on time, just coat the chicken then move onto the baking. It tastes great either way!

7.8.1.2

369

http://withsaltandwit.com/honey-soy-glazed-hawaiian-bowls/

Nutrition

Calories: 480 cal

Fat: 8g g

Saturated Fat: 3g g

Protein: 37g g

Fiber: 6g g

Looking for more Asian inspired dishes?

Skinny Honey Teriyaki Chicken Rice Bowls

Slow Cooker Garlic Honey Teriyaki Chicken Wings

Sweet Chili Glazed Meatballs

If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!

This post is sponsored by Jennie O. But as always, opinions are my own! Thank you so much for supporting the brands that With Salt and Wit loves!