- 20 oz can of pineapple chunks
- ½ red onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 sweet potato, chopped
- olive oil
- 3 tablespoons lemon juice
- 1 teaspoon garlic salt
- 8 oz Honey Smoked Salmon
- 1 package of microwaveable white rice
- ⅓ cup pineapple juice
- 1 teaspoon soy sauce
Preheat the oven to 425 °F.
Chop the vegetables to be about the same size as the pineapple chunks
Combine all vegetables in a medium-sized bowl and toss with olive oil, 1 TBL lemon juice, and garlic salt.
Spread the vegetables evenly on a baking sheet (spray sheet with non-stick oil first).
Bake for 20-30 minutes or until the vegetables are of desired tenderness.
While the vegetables are cooking, combine pineapple juice, 2 TBL lemon juice, and soy sauce in a small bowl. Warm sauce in microwave for 30 seconds.
Microwave the rice according to direction on package.
Once the veggies are cooked, rice is ready and sauce is warmed, assemble the Hawaiian Bowls with white rice on the bottom, and top with cooked veggies and Honey Smoked Salmon.
Drizzle warmed sauce on top for the final touch.
Serve and enjoy!