Ground Turkey Teriyaki Rice Bowls with Pineapple

Ground Turkey Teriyaki Rice Bowls

Crumbled ground turkey, broccoli, carrot, red bell pepper, and pineapple cook in one skillet before a teriyaki-style sauce brings them together. A brief simmer thickens the sauce just enough to coat the mixture without pooling in the bowl.

Serve the turkey and vegetables beside fluffy white rice, then finish with cilantro and green onion. Pineapple adds sweet-tart flavor to this version, but it is not essential to every teriyaki turkey bowl. Plan on about 35 minutes, depending on the rice and how quickly the ingredients are prepped.

Ingredients for Ground Turkey Teriyaki Rice Bowls

• 1 1/2 cups dry long-grain white rice (280g)
• 1 tablespoon neutral cooking oil
• 1 lb ground turkey (450g)
• 2 cups bite-size broccoli florets (180g)
• 1 medium carrot, thinly sliced or cut into small pieces (100g)
• 1 medium red bell pepper, chopped (150g)
• 1 cup pineapple chunks, drained if canned (165g)
• 1/4 cup low-sodium soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1/3 cup cold water, for the sauce
• 2 garlic cloves, minced
• 1 tablespoon finely grated fresh ginger
• 2 green onions, thinly sliced
• 1/4 cup loosely packed cilantro leaves

How to Make Ground Turkey Teriyaki Rice Bowls

1. Start the rice: Cook it in a covered saucepan with the water amount and timing directed on the package. Start checking at the earliest suggested time. Once the rice is tender and the liquid is absorbed, let it stand covered for about 5 minutes, then fluff with a fork.
2. Mix the sauce: In a small bowl, whisk the cornstarch into the cold water until smooth. Whisk in the soy sauce, hoisin, brown sugar, rice vinegar, garlic, and ginger. Taste the sauce and adjust the sweet-savory balance if needed.
3. Brown the turkey: Warm a 12-inch skillet over medium-high heat, then add the oil and turkey. Cook uncovered, breaking the meat into small crumbles, for about 7 to 9 minutes. It should be browned with no pink remaining and reach 165°F (75°C) on a food thermometer. A crowded skillet can cause the turkey to steam rather than brown; use a larger pan or cook in batches if needed.
4. Cook the vegetables: Reduce the heat to medium. Add the broccoli, carrot, and bell pepper to the skillet. Cook uncovered, stirring occasionally, for about 4 to 6 minutes. The broccoli should be bright green, and the vegetables should be beginning to soften while still holding their shape. Add a small splash of water if the pan looks dry.
5. Coat with sauce: Stir the sauce again, then add it to the skillet with the pineapple. Cook over medium heat, stirring frequently, for about 2 to 3 minutes. Remove from the heat once the sauce simmers, turns glossy, and lightly coats the turkey and vegetables.
6. Assemble the bowls: Divide the rice among four shallow bowls. Spoon the turkey mixture beside the rice rather than mixing them together, and scatter cilantro and green onion over the turkey side.

How to Keep the Sauce Balanced

Cornstarch disperses more evenly in cold water than in a hot skillet. Stir the prepared sauce again just before pouring it in, since the cornstarch can settle. Once it simmers and clings to the turkey, stop cooking; a long simmer can make the coating too thick and soften the vegetables.

Hoisin and pineapple both add sweetness, while soy sauce adds saltiness. Taste the sauce before it goes into the skillet. If it tastes too sweet, a little more rice vinegar or soy sauce can shift the balance. For a less sweet bowl, omit the pineapple; the turkey, vegetables, and sauce stay the same.

Timing the Rice and Skillet

Start dry rice first, then mix the sauce and cut the vegetables while it cooks. Once those are ready, brown the turkey and finish the skillet mixture. Rice cooking time varies by package, so the 35-minute total is an estimate. To shorten the process, use cooked rice and reheat it according to its package directions while making the turkey mixture.

How to Store and Reheat the Bowls

Cool leftovers and refrigerate them promptly in covered containers. Keep the rice and turkey mixture separate when practical, and use refrigerated leftovers within 3 to 4 days. Reheat until steaming hot, adding a small splash of water if either component seems dry. The rice may soften after refrigeration.

The cooled turkey and vegetable mixture can also be frozen, though the vegetables may be softer after thawing.

Nutrition

Approximate nutrition per serving, based on one-fourth of the recipe: 560 calories, 32g protein, 13g fat, and 79g carbohydrates. Per 100g: approximately 110 calories, 6g protein, 3g fat, and 15g carbohydrates. Values vary with the ground turkey, sauce ingredients, and cooked yield.