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Grilled Turkey Tenderloin Teriyaki Bowls

  • 4 Servings
  • 15 mins Prep Time
  • 50 mins Total Time


Turkey Bowls

  • 1 package Rotisserie Flavor Turkey Breast Tenderloins
  • 1 pineapple, cored and cut into ¼” thick slices
  • 1 large bunch scallions
  • 2 cups quinoa, cooked
  • 1 bunch cilantro (optional) for garnish
  • 2 avocados, cut in half
  • 1/4 cup teriyaki sauce, bottled or make your own (recipe below)

Easy Teriyaki Sauce

  • ​​1/4 cup soy sauce, tamari or coconut aminos
  • 1/2 cup water
  • 1 tsp. garlic powder
  • 1 tsp. ginger powder
  • 1 tbsp. cornstarch
  • 5 tbsp. honey to taste

Recipe from: Robyn Lindars from Grill Girl Robyn

  • Step 1

    If making teriyaki sauce from scratch, make the sauce before heading to the the grill. First, combine all the ingredients for the sauce and bring them to a boil in a sauce pot. After it comes to a boil, reduce to a simmer until it has thickened to your desired consistency.
  • Step 2

    Cook the quinoa according to directions and cover until ready to make the Turkey Tenderloin Teriyaki Bowls.
  • Step 3

    Next, preheat your grill for medium direct heat, approximately 400°F. Oil your grill grates with vegetable oil so the food will not stick to the grill grates. Next, place the turkey breast tenderloins, pineapple, and the green onions on the grill. Let the green onions grill until char marks are formed, but before burning. Flip the pineapple after a few minutes, being careful to not let them burn. The turkey should be grilled, flipping halfway through, until the internal temperature reaches 165°F.
  • Step 4

    Once cooked, remove from grill and slice the turkey against the grain, and then into smaller bitesize 1” pieces. Slice the pineapple and green onions into bite-sized pieces, and lastly, slice the avocados.
  • Step 5

    Layer ½ cup quinoa in the bottom of a bowl, and then layer with turkey, pineapples, green onions and avocado on top. Drizzle with teriyaki sauce. Mix all ingredients together for the perfect flavorful bite!

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