Brush each slice of turkey with some of the huli huli sauce and grill. Glaze the other side of the turkey with the huli huli sauce before turning again. Grill turkey until grill marked - product is fully cooked. Remove from the grill and slice each slice in half.
Place the cooked and warmed rice in the center of the bowl and flatten slightly. Layer and fan the sliced turkey over the center of the rice. Distribute the avocado around the edge of the rice and bowl.
Top the turkey with the pineapple & tomato salsa in the center of the bowl.
Distribute the crispy onions, green onions, cilantro and sesame seeds evenly over the top of the bowl.
Ingredients
1 cup rice, brown
2 tbsp. Huli Huli Sauce, (see recipe below)
2 slices Butterball® Slice-N-Tact Oil Brown Turkey Breast, frozen
1/4 cup avocado, diced
1/4 cup Grilled Pineapple & Tomato Salsa, (see recipe below)
2 tbsp. crispy fried onions, prepared
2 tsp. onion(s), green, sliced
1 tsp. cilantro, fresh, chopped
1/2 tsp. sesame seeds
Huli Huli Sauce
Directions
Mix all ingredients together until sugar is dissolved. Label date and store until need to use.
Ingredients
1/4 cup garlic, minced
5 tbsp. ginger, minced
1 cup soy sauce
2 tbsp. ketchup
1/2 cup vegetable stock
1 cup sugar, brown
Grilled Pineapple & Tomato Salsa
Directions
Remove the skin from a pineapple. Cut into quarters and remove the core. Take one-quarter piece of pineapple and cook on a grill or grill pan over medium-high heat, about 3 minutes per side, or until grill marks are visible. Remove from the grill and allow to cool. Once cooled cut into a small dice and add to a mixing bowl.
Cut the bell pepper, red onion, and tomato into the same size. Mince the cilantro and add all the ingredients to the bowl.
