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With Salt and Wit

Laugh Often. Eat Well.

21 January 5, 2025 Allergy Friendly

Hawaiian Teriyaki Bowl Recipe

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!

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!
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!

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!

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!

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!

ingredients you will need for the teriyaki quinoa bowl recipe:

  • Chicken Breasts or Turkey Tenderloin 
  • Soy Sauce
  • Rice Vinegar 
  • Coconut Sugar or Brown Sugar
  • Honey 
  • Garlic Powder
  • Ground Ginger
  • Cornstarch
  • Quinoa or Brown Rice
  • Pineapple
  • Red Bell Pepper
  • Garnish:  Avocado, Green Onions, Sesame Seeds

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!

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!

  1. 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.
  2. When ready to bake: Preheat the oven to 350 degrees F.
  3. Place the chicken or tenderloins on a baking sheet and place in preheated over.
  4. Bake for 1 hour. OR if using chicken, bake for 25-30, or until internal temp of 165 degrees F is reached.
  5. 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.
  6. 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.
  7. 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.

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!

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! 

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!

more easy dinner recipes

  • Honey Teriyaki Chicken Rice Bowls

  • Slow Cooker Hawaiian Pork Burrito Bowls

  • Slow Cooker Honey Chipotle Chicken Tacos

  • Thai Quinoa Bowl

  • All Easy Dinner Ideas!

Hawaiian Teriyaki Bowl Recipe

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

Yields 4-6

Author:

Megan

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Ingredients

  • 1 (1 1/2 pound) Jennie-O Turkey Breast Tenderloin (or 1 1/2 lb chicken breasts)
  • 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 (or chicken) 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. OR if using chicken, bake for 25-30, or until internal temp of 165 degrees F is reached.
  4. Slurry: Meanwhile, add the reserved 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
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https://withsaltandwit.com/honey-soy-glazed-hawaiian-bowls/

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!

21

Categories: Allergy Friendly Tags: chinese, dinner, Family Dinner, gluten free, Hawaiian, healthy, honey, rice, Soy

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Reader Interactions

Comments

  1. Katerina @ diethood .com says

    August 26, 2016 at 11:40 am

    I love everything about this dish! its the perfect weeknight dinner!
    Reply
    • Meg says

      August 30, 2016 at 8:52 am

      I agree! Thanks Katerina!
      Reply
  2. Kimberly @ The Daring Gourmet says

    August 26, 2016 at 5:37 pm

    Those looks wonderful - great flavors!
    Reply
    • Meg says

      August 30, 2016 at 8:52 am

      Thanks Kimberly!
      Reply
  3. Patricia @ Grab a Plate says

    August 26, 2016 at 7:03 pm

    How fun to read about your excitement of your little one! I'm sure there are so many special times to come! Great recipe, here. I love dishes like this because they always add a bit of sunshine to your meal, and it's nice to see turkey in place of chicken :)
    Reply
    • Meg says

      August 30, 2016 at 8:51 am

      Thanks Patricia! We love switching it up too!
      Reply
  4. Renee - Kudos Kitchen says

    August 27, 2016 at 8:01 am

    Your Hawaiian bowls look so delicious. All the ingredients you've used are so colorful and flavorful. I love the looks of this and need to make your recipe one day soon.
    Reply
    • Meg says

      August 30, 2016 at 8:51 am

      Why thank you Renee! More color of better, I think!
      Reply
  5. Justine | Cooking and Beer says

    August 27, 2016 at 9:45 am

    You are the queen of always making me hungry! Love that glaze!
    Reply
    • Meg says

      August 30, 2016 at 8:50 am

      Well that is pretty good compliment! Thanks Justine!
      Reply
  6. Dee says

    August 28, 2016 at 3:02 am

    This looks amazing, and I love how colorful it is!
    Reply
    • Meg says

      August 30, 2016 at 8:50 am

      Thanks so much Dee!
      Reply
  7. Cookin Canuck says

    August 29, 2016 at 11:36 am

    Kids are so good at reminding us to slow down and enjoy the little things - a reminder I often need. These Hawaiian bowls look like the perfect weeknight meal.
    Reply
    • Meg says

      August 30, 2016 at 8:26 am

      Aren't they?! Funny how intelligent they are at such a young age!
      Reply

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Hi There!

I'm Megan! A wife, mama and have a serious love of nutritious, time-saving meals with a knack for meal prep hacks. I crave simple, wholesome and balanced meals with a bit of humor on the side! Welcome to my kitchen. Read More…

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All Images and content are © With Salt and Wit. Please do not republish without prior consent. If you wish to share a recipe, please simply rewrite the directions, in your own words, with your own photos, and link back to the specific post to provide credit. If you have any questions or wish to republish anything, please contact me: megan {at} withsaltandwit {dot} com

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