Hawaiian Inspired Chicken Poke Bowl – Quick and Tasty Twist

A flavorful Hawaiian Inspired Chicken Poke Bowl perfect for weeknight dinners, combining chicken, rice, and vibrant vegetables.

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Prep Time 15

Cook Time 30

Marinating Time 30

Total Time 1 15

Servings: 2 bowls

Course: Dinner

Cuisine: Hawaiian

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups Cooked Jasmine Rice Can substitute with cauliflower rice for low-carb option.
1 cup Fresh Pineapple Can substitute with mango for a tropical twist.
1 lb Boneless Skinless Chicken Thighs Can replace with tofu or tempeh for vegetarian option.

For the Flavor

2 cloves Grated Garlic Essential for depth and flavor.
1 tbsp Grated Ginger Essential for depth and flavor.
1/4 cup Soy Sauce Opt for gluten-free soy sauce or tamari as a substitute.
2 tbsp Maple Syrup Can substitute with honey or agave syrup.
1 tbsp Shaoxing Wine Can replace with rice vinegar.
1 tbsp Sriracha Can omit or use chili garlic sauce for a milder option.
1 tbsp Sesame Oil Can substitute with olive oil.

For the Toppings

1 cup Cooked Edamame Beans Can substitute with chickpeas.
1 small Red Onion Use yellow onion if needed.
1 medium Carrot Can substitute with julienned bell pepper.
1 medium Avocado Can replace with cucumber.
1 cup Baby Cucumbers Can substitute with regular cucumbers or zucchini.
2 stalks Spring Onions Can substitute with chives.
2 tbsp Toasted Sesame Seeds Use chopped nuts instead if allergic.

For the Sauce

1/4 cup Pineapple Juice Useful for marinating chicken.
2 tbsp Tomato Paste Can replace with BBQ sauce for different flavor.
1/4 cup Light Mayo Can substitute with Greek yogurt.

Equipment

Skillet
Mixing Bowl
Measuring Spoons
Spoon

Method

Step‑By‑Step Instructions

In a small bowl, mix together light mayo and sriracha, gradually adding water until the mixture reaches a smooth, drizzle-able consistency. Set aside.
Whisk together soy sauce, maple syrup, Shaoxing wine, pineapple juice, tomato paste, sesame oil, and sriracha until glossy and well-combined.
Heat sesame oil in a large skillet over medium-high heat. Season chicken thighs with garlic, ginger, and onion powder, and cook for 6-7 minutes on each side until golden brown and cooked through.
Pour the prepared sauce over the cooked chicken and simmer for 3-4 minutes, turning to coat evenly.
Spoon cooked jasmine rice into a serving bowl, layer glazed chicken on top, and arrange colorful fresh toppings.
Drizzle spicy mayo over the bowl and sprinkle with toasted sesame seeds before serving.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 12gVitamin A: 1500IUVitamin C: 40mgCalcium: 60mgIron: 3mg

Notes

Craft this healthy and customizable poke bowl at home, making assembly quick and easy on busy nights.

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