Name: Hawaiian Inspired Chicken Poke Bowl Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Hawaiian
Ingredients: 4 tablespoons (¼ cup) light mayonnaise; 2 teaspoons sriracha; 1-2 tablespoons water (to thin); 600g (21oz) uncooked boneless skinless chicken thighs, trimmed of visible fat 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; 120ml (½ cup) pineapple juice; 2 teaspoons sriracha; 2 teaspoons sesame oil; 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 thinly sliced; 1 carrot, julienned; 140g (4.9oz) avocado, diced; 3 spring onions, green part only, sliced; 2 baby cucumbers, halved and sliced; 1 teaspoon toasted sesame seeds

Introduction

This Hawaiian Inspired Chicken Poke Bowl is a vibrant and flavorful meal that combines tender caramelized chicken with fresh vegetables, juicy pineapple, and a spicy mayo drizzle. It’s a perfect balance of sweet, savory, and spicy that’s both satisfying and refreshing.

A white bowl filled with six distinct layers: white fluffy rice on the left, bright green edamame beans above the rice, thin orange carrot strips to the right of the edamame, chopped green cucumbers mixed with red onion slices below the carrots, small yellow pineapple chunks at the bottom right, and glazed brown chicken pieces sprinkled with sesame seeds at the bottom left. A creamy light beige sauce is drizzled over the entire bowl. The bowl sits on a white marbled surface with wooden chopsticks in front. In the background, there is a small white bowl with more sauce and a small orange bowl with sesame seeds. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the spicy mayo:

4 tablespoons (¼ cup) light mayonnaise
2 teaspoons sriracha
1-2 tablespoons water

For the chicken:

600g (21oz) 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 (½ cup) pineapple juice
2 teaspoons sriracha
2 teaspoons sesame oil

For the bowl:

640g (22.5oz) cooked jasmine or sushi rice
200g (7oz) fresh pineapple, diced
155g (1 cup) cooked edamame beans
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

Instructions

Step 1: In a small bowl, combine the mayonnaise and sriracha. Add water gradually until you reach a drizzle-friendly consistency. Set aside.
Step 2: In another bowl, whisk together soy sauce, maple syrup, Shaoxing wine, pineapple juice, tomato paste, sesame oil, and sriracha until well blended.
Step 3: Heat a large frying pan over medium-high heat and lightly spray with low-calorie cooking spray. Add diced chicken, garlic, ginger, and onion powder. Cook, turning occasionally, until the chicken is golden brown. Remove from the pan and set aside.
Step 4: Pour the prepared sauce into the same frying pan and warm until it starts to bubble. Return the chicken to the pan and cook, stirring, until the sauce thickens and caramelizes, coating the chicken in a sticky glaze.
Step 5: Assemble your poke bowl by placing cooked rice at the base. Top with the caramelized chicken, then arrange cucumber, pineapple, avocado, red onion, carrot, edamame, and spring onions on top.
Step 6: Drizzle the spicy mayo over the bowl. Sprinkle with toasted sesame seeds and serve immediately.

Tips & Variations

Use leftover cooked chicken or tofu for a quicker version while maintaining great flavor.
Try swapping pineapple juice for orange juice for a slightly different fruitiness.
Add a handful of chopped fresh cilantro or mint for an extra burst of freshness.
If you like it spicier, increase the sriracha in the mayo or sauce to taste.
Substitute the maple syrup with honey or brown sugar if preferred.

Storage

Store the components separately in airtight containers in the refrigerator for up to 3 days. The spiced chicken and rice reheat well in a microwave or skillet. Add fresh toppings and drizzle the spicy mayo just before serving to keep everything crisp and fresh.

How to Serve

A white bowl filled with six distinct sections: sticky white rice at the top center, bright green edamame beans on the top right, thin orange carrot strips next to the edamame, crisp green cucumber slices below the carrots, thinly sliced purple onions and diced green avocado pieces below the rice, and finally, glazed pieces of brown chicken sprinkled with sesame seeds above the avocado and pineapple chunks (yellow) on the bottom left. The bowl is placed on a wooden surface next to light brown chopsticks on the left, with a small white bowl of orange sauce with a wooden spoon and an orange bowl of sesame seeds in the background. The setting features a white marbled texture underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works fine but may cook faster and be slightly less juicy. Keep an eye on the cooking time to avoid drying out the meat.

Is this recipe gluten-free?

To make it gluten-free, use gluten-free soy sauce or tamari and confirm any other sauces or ingredients do not contain gluten.

Hawaiian Inspired Chicken Poke Bowl Recipe

Print Recipe

★★★★★

4.9 from 413 reviews

A vibrant Hawaiian inspired chicken poke bowl featuring tender caramelized chicken thighs glazed in a sweet and tangy pineapple soy sauce. Served over jasmine rice with fresh pineapple, avocado, edamame, and crunchy vegetables, all topped with a creamy spicy mayo drizzle for a perfect balance of flavors and textures.

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

Ingredients

Scale

For the Spicy Mayo

4 tablespoons (¼ cup) light mayonnaise
2 teaspoons sriracha
1–2 tablespoons water (to thin)

For the Chicken

600g (21oz) uncooked boneless skinless chicken thighs, trimmed of visible fat 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
120ml (½ cup) pineapple juice
2 teaspoons sriracha
2 teaspoons sesame oil

For the Bowl

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 thinly sliced
1 carrot, julienned
140g (4.9oz) avocado, diced
3 spring onions, green part only, sliced
2 baby cucumbers, halved and sliced
1 teaspoon toasted sesame seeds

Instructions

Prepare the Spicy Mayo: In a small bowl, combine light mayonnaise and sriracha. Add 1 to 2 tablespoons of water gradually until the sauce reaches a drizzling consistency. Set aside for serving.
Mix the Sauce: In another bowl, whisk together soy sauce, maple syrup, Shaoxing wine, pineapple juice, tomato paste, sesame oil, and sriracha until well combined. This will be the glaze for the chicken.
Cook the Chicken: Heat a large frying pan over medium-high heat and spray lightly with low-calorie cooking spray. Add the diced chicken, grated garlic, grated ginger, and onion powder. Fry, stirring occasionally, until the chicken pieces turn golden brown and are cooked through. Remove the chicken from the pan and set aside.
Caramelize the Chicken in Sauce: Pour the prepared sauce into the same frying pan. Heat it until it begins to bubble gently. Return the cooked chicken pieces to the pan and continue cooking, stirring occasionally, until the sauce thickens and caramelizes, coating the chicken with a sticky glaze.
Assemble the Poke Bowl: Place cooked jasmine or sushi rice into serving bowls. If needed, reheat the rice beforehand. Top the rice with the caramelized chicken and sprinkle with toasted sesame seeds.
Add the Fresh Toppings: Arrange diced pineapple, diced avocado, cooked edamame, julienned carrot, sliced red onion, sliced green spring onions, and sliced cucumbers around the chicken in each bowl.
Finish with Spicy Mayo: Drizzle the prepared spicy mayo over the assembled bowl.
Serve and Enjoy: Serve immediately for a fresh, flavorful meal inspired by Hawaiian poke bowls.

Notes

Use boneless skinless chicken thighs for the best flavor and tenderness.
Adjust sriracha quantity in the mayo according to your preferred spice level.
Use fresh pineapple to elevate the authentic Hawaiian taste.
Shaoxing wine adds depth but can be substituted with dry sherry or omitted if unavailable.
Reheat the rice gently to maintain fluffiness before assembling the bowl.
To make this gluten-free, use tamari instead of soy sauce.
This recipe can be adapted with tofu for a vegetarian option.

Keywords: Hawaiian poke bowl, chicken poke bowl, caramelized chicken, pineapple chicken bowl, spicy mayo, Asian inspired chicken, healthy chicken bowl, easy dinner recipe