Huli Huli Turkey Boat

By Ray "Dr. BBQ" Lampe
Culinary Setting
Meal Type
Main Course, Entrée
1 HR

About this Dish

All aboard! Sail away on a pineapple boat topped with delicious Huli Huli turkey tenders. This recipe by Ray “Dr. BBQ” Lampe is perfect for any summertime barbecue and is sure to impress those around the table. Can’t find turkey tenders in your grocery store? Turkey breast or turkey thighs are easy to substitute for this recipe.

If you’re grilling on island time, try out these other recipes from Dr. BBQ:

Grilled Hawaiian Turkey Thighs

Grilled Teriyaki Turkey Steaks with Pineapple Topping

Cooking Style
Boneless Breast, Turkey Tenderloins
Dish Type


4 whole turkey tenders, about 2.5 lbs total


½ c soy sauce

½ c pineapple juice

½ c rice vinegar

½ c ketchup

1 tbsp minced fresh ginger or ginger puree

3 garlic cloves, crushed


Peanut oil

2 large eggs, lightly beaten

½ cred bell pepper cut into small dice

½ csliced scallions

2 garlic cloves, crushed

1 cfresh pineapple cut into small dice

3 ccooked and cooled white rice

3 slices bacon, cooked and crumbled


¼ c soy sauce

1 tbsp honey

1 tbsp curry powder

1 tsp sesame oil

½ tsp white pepper

¼ tsp red pepper flakes

¼ c chopped cilantro for garnish



Combine soy sauce, pineapple juice, rice vinegar, ketchup, ginger and garlic in a medium bowl. Mix well. Pour the marinade over the turkey tenders and toss to coat evenly. Refrigerate no less than 8 hours (up to 24) until ready to cook.

Combine the sauce ingredients in a medium bowl. Mix well and set aside.

Prepare the grill to cook directly over medium-high heat.

Remove the tenders from the marinade and place them on the grill.

Cook, flipping often until they are golden brown and cooked to an internal temperature of 165F.

Remove to a platter and tent loosely with foil. Set aside to rest.

To make the rice, prepare a large wok or a flat top griddle to cook at medium-high heat. Oil the wok with the peanut oil, then add the eggs. Cook them quickly breaking them up as they cook, then remove them to a plate to rest.

Add additional oil to the wok if needed, then add the bell pepper, scallions and garlic. Cook, tossing often until the peppers and onions begin to soften, about 3-4 minutes. Add the pineapple and continue cooking for a couple minutes until the pineapple is softened.

Add the bacon and toss.

Add the rice and continue tossing and breaking up any clumps of rice.

Once everything is hot and mixed, add the sauce. Continue cooking tossing and mixing until everything is hot and sizzling, about 3-4 minutes.

Return the eggs to the wok and mix well. Transfer to a deep platter.

Slice the turkey tenders and place them on top of the rice.

Garnish the whole plate with cilantro and serve immediately.