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

Introduction

This Hawaiian Chicken Poke Bowl is a vibrant and flavorful meal that combines juicy chicken with fresh vegetables and tropical pineapple. It’s a wonderful balance of sweet, spicy, and savory flavors, perfect for a quick lunch or dinner.

The image shows a white bowl filled with a colorful poke bowl with seven visible layers. Starting from the left, there are small chunks of glazed brown chicken sprinkled with sesame seeds, followed by yellow pineapple pieces mixed with small cubes of green avocado. In the center at the back, a layer of white rice sits next to bright green edamame beans. Below the edamame, vibrant orange shredded carrots, thinly sliced pale purple onion, and several pieces of light green cucumber are layered side by side. There is a small pile of chopped green spring onions near the carrots. The bowl is on a white marbled surface, with light brown wooden chopsticks to the left and an orange cloth to the right. In the background, there is a small white bowl with a creamy beige sauce and an orange bowl filled with sesame seeds. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a small bowl, mix together the light mayonnaise and 2 teaspoons sriracha. Add 1 to 2 tablespoons of water gradually until you reach a drizzleable consistency. Set aside.
Step 2: In another small bowl, whisk together soy sauce, maple syrup, Shaoxing wine, pineapple juice, tomato paste, sesame oil, and the remaining sriracha until well combined.
Step 3: Heat a large frying pan over medium-high heat and lightly spray with low-calorie cooking spray. Add diced chicken, grated garlic, grated ginger, and onion powder. Cook, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
Step 4: Pour the prepared sauce into the same frying pan and heat until it just starts to bubble. Return the chicken to the pan and cook until the sauce thickens, becomes sticky, and caramelizes the chicken, about 3–5 minutes.
Step 5: To assemble, place a base of cooked rice in each bowl. Sprinkle the caramelized chicken with toasted sesame seeds and add sliced cucumber, diced pineapple, avocado, thinly sliced red onion, julienned carrot, cooked edamame, and sliced spring onions on top.
Step 6: Drizzle the spicy mayo over the assembled poke bowls and serve immediately.

Tips & Variations

For extra crunch, add crushed macadamia nuts or toasted almonds to your poke bowl.
Substitute chicken thighs with firm tofu or cooked shrimp for a different protein option.
Adjust the sriracha in the sauce and spicy mayo to control the heat level to your taste.
Use sushi rice for a stickier texture or jasmine rice for a fluffier base, depending on preference.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in a pan or microwave before assembling the bowl. Avoid storing the spicy mayo with water mixed in; instead, prepare it fresh each time for best texture.

How to Serve

A white bowl filled with six distinct sections of food sits on a white marbled surface. In the top left, there is a generous portion of fluffy white rice with individual grains visible. Moving clockwise, bright green edamame beans create a textured cluster. Next is a pile of thin, orange carrot strips arranged neatly. Beside the carrots are semi-circular slices of fresh cucumber with a slightly shiny surface and a few thin red onion slices with a translucent, purple color. Below this are small cubes of light green avocado. At the bottom left section, there are juicy, bright yellow pineapple chunks, and next to it is a pile of glazed chicken pieces covered in a shiny, dark brown sauce and sprinkled with white sesame seeds. The bowl is placed on a white marbled surface with part of a striped cloth napkin visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken thighs, but be sure to thaw them completely before cooking to ensure even cooking and food safety.

Is it necessary to use Shaoxing wine?

Shaoxing wine adds depth of flavor but can be omitted or substituted with dry sherry or mirin if unavailable. The dish will still be delicious without it.

Hawaiian Chicken Poke Bowl Recipe

Print Recipe

★★★★★

4.6 from 124 reviews

This Hawaiian Chicken Poke Bowl features tender, caramelized chicken thighs in a sticky, sweet-savory pineapple soy glaze served over fragrant jasmine rice with fresh, colorful toppings like avocado, pineapple, cucumber, and edamame. Finished with a spicy mayo drizzle, this vibrant and flavorful bowl offers a delicious balance of textures and Hawaiian-inspired flavors perfect for a satisfying lunch or dinner.

Author: Marco
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Hawaiian

Ingredients

Scale

Base

640g (22.5oz) cooked jasmine rice or sushi rice

Chicken & Sauce

600g (21oz) uncooked boneless skinless chicken thighs, trimmed and diced
2 teaspoons grated garlic
2 teaspoons grated ginger
1 teaspoon onion powder
3 tablespoons soy sauce
3 tablespoons maple syrup
1 tablespoon Shaoxing wine
1 tablespoon tomato paste (puree)
120ml (1/2 cup) pineapple juice (from a carton)
2 teaspoons sriracha
2 teaspoons sesame oil

Toppings

200g (7oz) fresh pineapple, diced
155g (1 cup) cooked edamame beans
Small red onion, halved and thinly sliced
1 carrot, julienned
140g (4.9oz) avocado, diced
3 spring onions, sliced (green parts only)
2 baby cucumbers, halved and sliced
1 teaspoon toasted sesame seeds

Spicy Mayo Drizzle

4 tablespoons (1/4 cup) light mayonnaise
2 teaspoons sriracha
1–2 tablespoons water (to thin as needed)

Instructions

Make the Spicy Mayo: In a small bowl, mix together light mayonnaise and sriracha. Add water a little at a time until the desired drizzling consistency is achieved. Set aside for serving.
Prepare the Sauce: In another small bowl, whisk together soy sauce, maple syrup, Shaoxing wine, pineapple juice, tomato paste, sesame oil, and sriracha until well combined.
Cook the Chicken: Heat a large frying pan over medium-high heat and spray it with low-calorie cooking spray. Add diced chicken thighs along with grated garlic, grated ginger, and onion powder. Fry the chicken, turning occasionally, until it is golden brown and cooked through, about 8-10 minutes. Remove chicken from the pan and set aside.
Reduce the Sauce and Caramelize Chicken: Pour the prepared sauce into the frying pan and heat until it begins to bubble. Return the chicken to the pan and continue cooking, stirring occasionally, until the sauce thickens and caramelizes around the chicken, becoming sticky and glossy, about 4-6 minutes.
Assemble the Poke Bowl: Place cooked jasmine rice into bowls. If needed, reheat the rice until warm. Top with the caramelized chicken and sprinkle with toasted sesame seeds. Arrange fresh toppings evenly: diced pineapple, cucumber slices, avocado cubes, thinly sliced red onion, julienned carrot, cooked edamame, and sliced green onions.
Finish with Spicy Mayo: Drizzle the prepared spicy mayo over the assembled bowls. Serve immediately and enjoy your vibrant Hawaiian Chicken Poke Bowl!

Notes

Use cooked rice that is slightly cooled or at room temperature to prevent the bowl from becoming mushy.
Shaoxing wine can be substituted with dry sherry or mirin if unavailable.
Adjust sriracha quantity in both the sauce and mayo to control the spice level according to your preference.
For a lower calorie version, use light mayonnaise and spray oil instead of pouring oil into the pan.
Vegetarian or vegan options can be made by substituting chicken with tofu or tempeh and using tamari instead of soy sauce if gluten-free.

Keywords: Hawaiian poke bowl, chicken poke bowl, pineapple chicken, caramelized chicken, sesame chicken, spicy mayo, poke bowl recipe, easy chicken dinner