Name: Hawaiian Chicken Poke Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 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; 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 apple cider 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 tablespoons of water; 1 teaspoon of toasted sesame seeds

Description

Enjoy a delicious Hawaiian Chicken Poke Bowl packed with fresh ingredients and vibrant flavors! Try this easy recipe today!

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
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 apple cider 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 tablespoons of water
1 teaspoon of toasted sesame seeds

Instructions

Prepare the spicy mayo by mixing light mayonnaise with sriracha and water until desired consistency is reached.
In a bowl, whisk together soy sauce, maple syrup, pineapple juice, tomato paste, sesame oil, and sriracha for the sauce.
Heat a frying pan over medium-high heat and cook diced chicken seasoned with garlic, ginger, and onion powder until golden brown.
Pour in the sauce and let it bubble before returning the chicken to coat it in a sticky glaze.
Assemble your poke bowl by layering rice, caramelized chicken, diced pineapple, avocado, edamame beans, cucumber slices, red onion, carrot, and green onions.
Finish by drizzling with spicy mayo before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Frying
Cuisine: Hawaiian

Nutrition

Serving Size: 1 poke bowl (approximately 450g)
Calories: 615
Sugar: 12g
Sodium: 950mg
Fat: 21g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 82g
Fiber: 7g
Protein: 36g
Cholesterol: 140mg

Keywords: Feel free to swap out vegetables based on what you have available or prefer. Marinating the chicken for at least 30 minutes enhances flavor. Serve warm for the best taste experience.