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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


Recipe by: Mary's Whole Life

  • 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.

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