Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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