Name: Hawaiian Chicken Poke Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Hawaiian
Ingredients: 640g (22.5oz) of cooked jasmine rice or sushi rice; 200g (7oz) of fresh pineapple, diced; 155g (1 cup) of cooked edamame beans; small red onion, halved and sliced thinly; 1 carrot, julienned; 140g (4.9oz) of avocado, diced; 3 spring onions, sliced (green part only); 2 baby cucumbers, halved and sliced; 1 teaspoon of toasted sesame seeds; 600g (21oz) of uncooked boneless skinless chicken thighs, trimmed of visible fat and diced; 2 teaspoons of grated garlic; 2 teaspoons of grated ginger; 1 teaspoon of onion powder; 3 tablespoons of soy sauce; 3 tablespoons of maple syrup; 1 tablespoon of vinegar; 1 tablespoon of tomato paste (puree); 120ml (1/2 cup) of pineapple juice (from a carton); 2 teaspoons of sriracha; 2 teaspoons of sesame oil; 4 tablespoons (1/4 cup) of light mayo; 2 teaspoons of sriracha; 1-2 tablespoon of water

Hawaiian Chicken Poke Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover the vibrant flavors of the Hawaiian Chicken Poke Bowl, a delightful dish that captures the essence of tropical cuisine. This easy-to-make bowl features tender marinated chicken, juicy pineapple, and a colorful array of fresh vegetables, all served over fluffy jasmine rice. With its burst of flavors and refreshing ingredients, this poke bowl is perfect for any occasion—be it a quick weeknight dinner or a lively gathering with friends. Ready in just 35 minutes, you can customize it to your liking with your favorite toppings, making it not only delicious but also entirely your own. Treat yourself to this nutritious and visually stunning dish that’s sure to transport your taste buds straight to paradise.

Author: Angelina
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
Category: Main
Method: Frying
Cuisine: Hawaiian

Ingredients

Scale

640g (22.5oz) of cooked jasmine rice or sushi rice
200g (7oz) of fresh pineapple, diced
155g (1 cup) of cooked edamame beans
small red onion, halved and sliced thinly
1 carrot, julienned
140g (4.9oz) of avocado, diced
3 spring onions, sliced (green part only)
2 baby cucumbers, halved and sliced
1 teaspoon of toasted sesame seeds
600g (21oz) of uncooked boneless skinless chicken thighs, trimmed of visible fat and diced
2 teaspoons of grated garlic
2 teaspoons of grated ginger
1 teaspoon of onion powder
3 tablespoons of soy sauce
3 tablespoons of maple syrup
1 tablespoon of vinegar
1 tablespoon of tomato paste (puree)
120ml (1/2 cup) of pineapple juice (from a carton)
2 teaspoons of sriracha
2 teaspoons of sesame oil
4 tablespoons (1/4 cup) of light mayo
2 teaspoons of sriracha
1–2 tablespoon of water

Cook Mode Prevent your screen from going dark

Instructions

Prepare the spicy mayo by mixing light mayonnaise and sriracha in a small bowl. Adjust consistency with water if needed.
In another bowl, whisk together soy sauce, maple syrup, vinegar, pineapple juice, tomato paste, sesame oil, and sriracha.
Heat a frying pan over medium-high heat and cook diced chicken with garlic, ginger, and onion powder until golden brown.
Pour the sauce into the pan, return the chicken, and simmer until thickened.
Assemble your poke bowl by placing rice in a serving dish and topping it with chicken and desired veggies.
Drizzle with spicy mayo before serving.

Nutrition

Serving Size: 1 poke bowl (approx. 400g)
Calories: 520
Sugar: 12g
Sodium: 870mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 7g
Protein: 30g
Cholesterol: 90mg

Find it online: https://chefangelina.com/hawaiian-chicken-poke-bowl/