Hawaiian Chicken Poke Bowl
This recipe was actually a request from one of my followers on instagram. I really loved this idea because it’s a step up from the Huli Huli chicken I’ve made from the past. I used the same huli huli chicken marinade and then put it in a bowl with a bunch of yummy things.
While the combination I’ll share with you today is pretty on point, this recipe can be easily adapted to what you like or have already in the fridge/pantry.
We start off with a Hawaiian marinade that is based in soy sauce and pineapple juice. Grill it up and toss it in a bowl with basmati rice, red cabbage, pineapple, edamame, cucumber, avocado and sesame crackers for an added crunch. Top with green onion, sesame seeds and sriracha mayo.
Now when I first made the recipe I made the mistake of thinking all of that wasn’t enough. What was I thinking? So I also added salad mix to the bottom of the poke bowl. That was easily scratched out of the equation when I realized just how much food that was. So I opted to pull the salad mix out of the equation. Even so, the meal is still a good size and very filling. With that being said this recipe makes 4 dinner portions or 6 lunch portions (at least from my perspective).
Makes 4-5 large servings
Ingredients
Chicken
3 large chicken breasts (2.5 lbs), cut into 1 inch cubes
3/4 c pineapple juice (6oz)
1/4 c soy sauce
1 T worcestershire sauce
1 T ketchup
1 T brown sugar
1 T honey
1 T sriracha
2 cloves garlic, minced
1 t fresh ginger, minced
wooden skewers
Other
3 c cooked basmati rice
1 1/2 c pineapple, cubed
2 1/2 c red cabbage, thinly sliced (1/4 small cabbage)
1 english cucumber, seeded & thinly sliced
1 c shelled edamame
2 avocados, sliced
3/4 c crunchy sesame crackers
3/4 c green onion, sliced
sesame seeds
sriracha mayo (see notes)
Directions
Start by whisking all the marinade ingredients together. Let your cubed chicken marinade in the mixture for at least 2 hours or overnight for best results.
Skewer up your chicken and grill it for about 4 minutes each side.
Plate your chicken with a bit of all your other ingredients and enjoy.
Notes
Gluten-free: This recipe is gluten-free (if you use gluten-free soy sauce).
Dairy-free: This recipe is dairy-free.
Skewers: Soak your skewers in water so they don’t burn on the grill.
Basmati Rice: For convenience I used the 90 second rice packs and used 1/2 a bag per serving. I like the Simple Truth Organic brand because it comes seasoned with cloves and cardamon.
Pineapple: You could substitute other fruits such as papaya and mango if you prefer those.
Cucumber: I used the red tool from this peeler set to easily julienne the cucumber into thin strips.
Edamame: For convenience buy the steam-in-a-bag shelled edamame.
Sesame Crackers: I thought these cracker went really well with the bowl. More traditionally you could use crispy fried onions instead. Or you can add your favorite nut or wasabi peas.
Sriracha Mayo: To make your own just mix mayo with sriracha and then add water to thin it out.