This Hawaiian Teriyaki Bowl Recipe packs a serious flavor punch with a honey teriyaki glaze, rice, juicy pineapple, peppers, onions, and avocados. This quinoa bowl is an easy weeknight dinner!
about this Teriyaki Quinoa Bowl Recipe
This Hawaiian Teriyaki Quinoa Bowl Recipe is going to be a dinner winner! Asian inspired chicken 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 delicious homemade teriyaki sauce just does me in!
ingredients you will need for the teriyaki quinoa bowl recipe:
- Chicken Breasts or Turkey Tenderloin
- Soy Sauce
- Rice Vinegar
- Coconut Sugar or Brown Sugar
- Garlic Powder
- Ground Ginger
- Quinoa or Brown Rice
- Red Bell Pepper
- Garnish: Avocado, Green Onions, Sesame Seeds
how to make this teriyaki bowl recipe:
I start with chicken breasts or Jennie O Turkey Tenderloins. If you are a fan of chicken or 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!
- Let’s make the 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 chicken breasts or turkey tenderloins in the bag. Place in refrigerator and marinate for 8 hours.
- When ready to bake: Preheat the oven to 350 degrees F.
- Place the chicken or tenderloins on a baking sheet and place in preheated over.
- Bake for 1 hour. OR if using chicken, bake for 25-30, or until internal temp of 165 degrees F is reached.
- While the chicken or turkey bakes, make the slurry. Add the reserved sauce ingredients to a small saucepan. Bring to a boil, add the slurry (cornstarch + water) and reduce heat to low. Whisk until thickened. Remove from heat.
- To assemble the bowls: Prepare ingredients for bowls. Divide the cooked quinoa or rice between 4 bowls. Top with the pineapple, peppers, green onion, and avocado.
- When turkey has 10 minutes remaining, brush thickened sauce over tenderloins. Place back in the oven to finish cooking.
When done, remove from the oven. Slice chicken or turkey and divide between the 4 bowls. Garnish with sesame seeds, if desired.
how to store this Teriyaki Quinoa Bowl Recipe
The best way to store this Teriyaki Bowl Recipe is an airtight container in the fridge for 5 to 7 days. This is a great opportunity to meal prep for the week! Simply put a serving of each ingredient into individual containers and you are all set!
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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!14