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
Ingredients
- 1 package Shady Brook Farms® Bacon Wrapped 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
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Step 1
Preheat smoker to 250°F. Add the turketta and cook for 3-4 hours or until the internal temperature reaches 165°F. -
Step 2
While 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 3
Combine 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 4
When 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 5
When 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 6
When it’s done cooking, slice into 1-inch thick slices and serve with the grilled pineapple and more of the glaze on top.
