Name: Hawaiian Chicken Poke Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Hawaiian
Ingredients: 640g cooked jasmine or sushi rice; 600g boneless skinless chicken thighs; 200g fresh pineapple, diced; 155g cooked edamame beans; 140g avocado, diced; 1 small red onion, sliced; 1 carrot, julienned; 3 spring onions, sliced (green part only); 2 baby cucumbers, halved and sliced; 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 pineapple juice; 4 tablespoons of light mayo; 2 teaspoons of sriracha; 2 teaspoons of sesame oil; 1-2 tablespoon of water

Description

Discover the vibrant flavors of a Hawaiian Chicken Poke Bowl, a delightful dish that combines marinated chicken, fresh vegetables, succulent pineapple, and creamy avocado over a bed of fluffy rice. Perfect for lunch or dinner, this bowl captures the essence of tropical cuisine in every bite. With its easy preparation and customizable toppings, it’s an ideal meal for busy weeknights or casual gatherings. Impress your family and friends with this refreshing bowl that brings the taste of the islands straight to your table.

Ingredients

Scale

640g cooked jasmine or sushi rice
600g boneless skinless chicken thighs
200g fresh pineapple, diced
155g cooked edamame beans
140g avocado, diced
1 small red onion, sliced
1 carrot, julienned
3 spring onions, sliced (green part only)
2 baby cucumbers, halved and sliced
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 pineapple juice
4 tablespoons of light mayo
2 teaspoons of sriracha
2 teaspoons of sesame oil
1–2 tablespoon of water

Instructions

Prepare the spicy mayo by mixing light mayonnaise and sriracha in a bowl. Adjust water for desired consistency.
In another bowl, whisk together soy sauce, maple syrup, pineapple juice, tomato paste, sesame oil, garlic, ginger, and onion powder.
In a frying pan over medium-high heat with low-calorie spray, cook diced chicken until golden brown. Remove from pan.
Add marinade to the pan; bring to a simmer. Return chicken to pan and cook until sauce thickens and coats the chicken.
To assemble: Place cooked rice in bowls; top with cucumber slices, diced pineapple, avocado chunks, red onion rings, julienned carrots, edamame beans, and green onions.
Drizzle spicy mayo over each bowl before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Frying
Cuisine: Hawaiian

Nutrition

Serving Size: 1 bowl (approx. 450g)
Calories: 530
Sugar: 12g
Sodium: 800mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 63g
Fiber: 7g
Protein: 28g
Cholesterol: 120mg

Keywords: Use high-quality ingredients for the best flavor. Feel free to add other toppings like mango or seaweed salad for variety. This dish can be prepped ahead; store components separately until ready to eat.