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Hawaiian Inspired Chicken Poke Bowl Recipe
Ash Tyrrell

Hawaiian Inspired Chicken Poke Bowl Recipe

I’ve got to tell you, I’m completely hooked on this Hawaiian-inspired chicken poke bowl recipe. The first time I made it, you could say it was love at first bite. The combination of marinated chicken, fluffy rice, fresh veggies, and that bold tang of pineapple creates a dish that feels like a tropical breeze on your plate.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Side Dish
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds chicken thighs or breasts cut into cubes (thighs stay juicier during cooking).
  • ¾ cup pineapple juice adds sweetness and tropical flavor.
  • ¼ cup soy sauce opt for low-sodium to control the salt level.
  • 1 tablespoon sesame oil for a nutty aroma.
  • 1 tablespoon honey or maple syrup balances out the acidity.
  • 1 tablespoon ketchup helps thicken the marinade.
  • 2 cloves garlic minced (essential for depth).
  • 1 teaspoon freshly grated ginger bright and aromatic.
  • 3 cups cooked jasmine rice or sushi rice the sticky texture works perfectly.
  • 1 cup diced pineapple fresh pineapple tastes much sweeter than canned.
  • 1 medium cucumber thinly sliced (refreshing crunch).
  • 1 cup shelled edamame cooked (packed with protein).
  • 1 avocado diced (adds a creamy element).
  • 1 carrot julienned (for color and texture).
  • 2 green onions chopped (use the green part only for garnish).
  • 2 teaspoons sesame seeds toasted (enhances the nutty flavor).

Method
 

  1. Start by whisking together pineapple juice, soy sauce, sesame oil, honey, ketchup, garlic, and ginger in a small bowl. Add the cubed chicken, making sure it’s well-coated. Cover and refrigerate for at least 2 hours or overnight for best results. This step is key to infusing the chicken with tropical flavors.
  2. While the chicken marinates, cook the rice according to package instructions. If using jasmine or sushi rice, rinse it well to remove excess starch before cooking. Once done, fluff the rice with a fork and keep it warm.
  3. Heat a grill pan over medium-high heat and lightly grease it with oil. Remove the chicken from the marinade, letting the excess drip off, and place it on the pan. Cook for about 4 minutes per side until the chicken is browned and cooked through. The caramelized bits are what makes grilled chicken irresistible.
  4. Start with a base of cooked rice in your bowl. Then layer on the grilled chicken, pineapple, cucumber, edamame, avocado, and carrots. Garnish with green onions and toasted sesame seeds for the final touch.

Notes

  • Slice your vegetables as thinly as possible for even bites.
  • Use fresh pineapple; it’s sweeter and juicier than canned.
  • Don’t skip toasting the sesame seeds. It only takes a couple of minutes but adds incredible flavor.
  • If you like a smoky flavor, consider grilling the pineapple alongside the chicken.
  • For a glossy, sticky coating, baste the chicken with leftover marinade as it cooks, then discard any unused marinade.