Why Make This Recipe
This Hawaiian Inspired Chicken Poke Bowl is not just beautiful; it’s a burst of flavors in every bite! With its fresh ingredients and bright colors, it’s perfect for a healthy lunch or dinner. You can easily customize it to your taste and it brings a taste of the islands right to your home.
How to Make Hawaiian Inspired Chicken Poke Bowl
Ingredients
- 2 cups cooked jasmine rice
- 1 cup fresh pineapple (cut into chunks)
- 1 lb boneless skinless chicken thighs
- 2 cloves grated garlic
- 1 tbsp grated ginger
- 1 cup cooked edamame beans
- 1 small red onion (sliced)
- 1 large carrot (shredded)
- 1 whole avocado (sliced)
- 1 cup baby cucumbers (sliced)
- 2 stalks spring onions (chopped)
- 1 tbsp toasted sesame seeds
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp Shaoxing wine
- 1 tbsp tomato paste
- 2 tbsp pineapple juice
- 1 tbsp sriracha
- 1 tbsp sesame oil
- 2 tbsp light mayo
Directions
- Start by cooking the jasmine rice according to package instructions. Set aside when finished.
- In a bowl, mix the soy sauce, maple syrup, Shaoxing wine, tomato paste, pineapple juice, sriracha, and sesame oil to create a marinade.
- Cut the chicken thighs into bite-sized pieces and add them to the marinade. Let it sit for about 15-20 minutes.
- While the chicken is marinating, prepare all your fresh ingredients: chop the pineapple, slice the red onion and baby cucumbers, shred the carrot, and slice the avocado.
- Heat a non-stick skillet over medium heat. Cook the marinated chicken for 7-10 minutes until it’s nice and brown and fully cooked.
- Assemble the poke bowl by placing cooked jasmine rice at the bottom. Top with the cooked chicken, fresh pineapple, edamame beans, sliced red onion, shredded carrot, avocado, and baby cucumbers.
- Finish with chopped spring onions and a sprinkle of toasted sesame seeds.
- Drizzle the light mayo on top as a creamy finish.
How to Serve Hawaiian Inspired Chicken Poke Bowl
Serve your poke bowl fresh and warm. You can enjoy it as is, or mix all the ingredients together for a delightful flavor explosion. It’s also fun to serve family-style, allowing everyone to customize their bowl with their favorite ingredients.
How to Store Hawaiian Inspired Chicken Poke Bowl
If you have leftovers, store them in an airtight container in the fridge. The rice and chicken can last for about 2 days. However, it’s best to keep fresh ingredients like avocado and cucumber separate until you are ready to eat.
Tips to Make Hawaiian Inspired Chicken Poke Bowl
- Make sure to cook your rice in advance, so it’s ready when you need it.
- Use fresh, high-quality chicken for the best taste.
- Feel free to add or swap any of the vegetables based on your preferences.
Variation
For a vegetarian option, use tofu instead of chicken. You can also add other veggies like radishes or bell peppers for more crunch!
FAQs
What can I use instead of jasmine rice?
You can substitute jasmine rice with sushi rice or even brown rice for a healthier option.
Is this dish gluten-free?
To make it gluten-free, use tamari instead of regular soy sauce and select gluten-free condiments.
Can I prepare this bowl ahead of time?
Yes, you can prep the chicken and chop vegetables a day in advance to save time on the day of serving! Just store them separately.
Hawaiian Inspired Chicken Poke Bowl
Ingredients
Main Ingredients
- 2 cups cooked jasmine rice Cook according to package instructions.
- 1 cup fresh pineapple (cut into chunks)
- 1 lb boneless skinless chicken thighs Cut into bite-sized pieces.
- 2 cloves grated garlic
- 1 tbsp grated ginger
- 1 cup cooked edamame beans
- 1 small red onion (sliced)
- 1 large carrot (shredded)
- 1 whole avocado (sliced)
- 1 cup baby cucumbers (sliced)
- 2 stalks spring onions (chopped)
- 1 tbsp toasted sesame seeds
Marinade
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp Shaoxing wine
- 1 tbsp tomato paste
- 2 tbsp pineapple juice
- 1 tbsp sriracha
- 1 tbsp sesame oil
- 2 tbsp light mayo
Instructions
Preparation
- Start by cooking the jasmine rice according to package instructions. Set aside when finished.
- In a bowl, mix the soy sauce, maple syrup, Shaoxing wine, tomato paste, pineapple juice, sriracha, and sesame oil to create a marinade.
- Cut the chicken thighs into bite-sized pieces and add them to the marinade. Let it sit for about 15-20 minutes.
- While the chicken is marinating, prepare all your fresh ingredients: chop the pineapple, slice the red onion and baby cucumbers, shred the carrot, and slice the avocado.
Cooking
- Heat a non-stick skillet over medium heat. Cook the marinated chicken for 7-10 minutes until it’s nice and brown and fully cooked.
Assembly
- Assemble the poke bowl by placing cooked jasmine rice at the bottom. Top with the cooked chicken, fresh pineapple, edamame beans, sliced red onion, shredded carrot, avocado, and baby cucumbers.
- Finish with chopped spring onions and a sprinkle of toasted sesame seeds.
- Drizzle the light mayo on top as a creamy finish.