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 apple 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

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Hawaiian Chicken Poke Bowl is an explosion of tropical flavors and fresh ingredients that will transport your taste buds to paradise. This colorful dish features tender, marinated chicken paired with a medley of vibrant vegetables and sweet pineapple, all served over fluffy rice. Drizzling it with spicy mayo adds a delightful kick that takes this poke bowl to the next level. Perfect for a quick weeknight dinner or as a show-stopping dish at gatherings, this recipe is not only delicious but also easy to customize based on your preferences. Enjoy each bite as you savor the freshness and excitement of this Hawaiian-inspired meal!

Author: Olivia
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
Category: Dinner
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 apple 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

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Instructions

Mix light mayo and sriracha in a small bowl for spicy mayo; set aside.
Whisk together soy sauce, maple syrup, vinegar, pineapple juice, tomato paste, sesame oil, and sriracha in another bowl to create the sauce.
In a frying pan over medium-high heat, cook diced chicken with garlic, ginger, and onion powder until golden brown.
Pour sauce into the pan with the chicken and simmer until thickened.
Assemble bowls by adding cooked rice followed by chicken and toppings: cucumber, pineapple, avocado, red onion, carrot, edamame, and green onions.
Drizzle spicy mayo over each bowl and serve.

Nutrition

Serving Size: 1 poke bowl (approximately 400g)
Calories: 540
Sugar: 12g
Sodium: 880mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 72g
Fiber: 6g
Protein: 30g
Cholesterol: 130mg

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