Teriyaki Smoked Turketta with Pineapple
This Teriyaki Turketta has the perfect amount of sweet and smoky flavors with a touch of Hawaiian-inspired Teriyaki sauce. The sweetness from the pineapple pairs well with the bacon and turkey. It’s the perfect low-maintenance meal to serve this summer! This could also be cut into smaller pieces to served as an appetizer! Simply thread a 1-2 inch piece of turketta onto a toothpick with a 1-inch chunk of pineapple to turn this into a tasty finger food.
- 4 Servings
- 10 mins Prep Time
- 4 hrs Total Time
- 1 package Boneless Bacon Wrapped Seasoned Turkey Breast (Turketta)
- 8 pineapple rings
- 1/4 cup pineapple juice
- 1/2 cup coconut aminos
- 1 tbsp. rice vinegar
- 1 clove minced garlic
- 1 tsp. powdered ginger
- 1/2 tsp. crushed red pepper
- 1/4 tsp. salt
- 1 tsp. arrowroot powder
- 1 tbsp. water
Step 1Preheat smoker to 250°F. Add the turketta and cook for 3-4 hours or until the internal temperature reaches 165°F.
Step 2While the turketta is smoking, make the Teriyaki sauce: Combine the pineapple juice, coconut aminos, rice vinegar, minced garlic, ginger, crushed red pepper and salt in a saucepan on the stove. Bring to a boil over medium heat while whisking to combine.
Step 3Combine the arrowroot powder and water in bowl and mix until smooth. Pour it into the sauce mixture and stir for a few seconds over medium heat as it bubbles. It should thicken immediately.
Step 4When the turketta has about 1 hour of cooking time left, use a pastry brush to coat it completely with the Teriyaki sauce. Continue cooking. There should be some sauce remaining for brushing on at the end.
Step 5When there is about 30 minutes left of cooking time, place the pineapple slices directly onto the smoker grates. Brush with the reserved Teriyaki sauce and cook for 30 minutes.
Step 6When it’s done cooking, slice into 1-inch thick slices and serve with the grilled pineapple and more of the glaze on top.
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