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Hawaiian Inspired Chicken Poke Bowl Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Finish with Spicy Mayo: Drizzle the prepared spicy mayo over the assembled bowl.
  8. 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

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