- 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
- 1 tablespoon lemon juice
- 1 teaspoon garlic salt
- 8 oz Honey Smoked Salmon
- 1 cup of cooked white rice
- ⅓ cup pineapple juice
- 2 tablespoons lemon juice
- 1 teaspoon soy sauce
Preheat the oven to 425 °F.
Prepare the vegetables and fruit, making sure that they are chopped to the same size.
Combine all vegetables in a medium-sized bowl and toss with olive oil, lemon juice, and garlic salt.
Line baking sheet with aluminum foil and spread the vegetables evenly on the baking sheet.
Bake for 20-30 minutes or until the vegetables are of desired tenderness.
While the vegetables are cooking, combine pineapple juice, lemon juice, garlic salt, and soy sauce in a small bowl.
In a small saucepan, warm sauce on medium heat for 4 minutes.
Once the veggies are cooked and sauce is warmed, assemble the Hawaiian Bowls.
Assemble 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!