Hawaiian Chicken Poke Bowl with Sticky Chicken, Pineapple, and Spicy Mayo
By Mason Brooks
Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Level
Easy
Choose boneless, skinless, trimmed chicken thighs to make a dish with tender chicken and a thick sauce made from marinade ingredients such as pineapple and soy sauce. Other dishes to consider include a Hawaiian-inspired chicken poke bowl with chicken and other toppings, such as pineapple, avocado, steamed rice, vegetables, and spicy mayo.
The chicken sauce has soy sauce, maple syrup, Shaoxing wine, tomato paste, pineapple juice, sriracha, and toasted sesame oil. Maple syrup is used to sweeten and glaze the chicken sauce. Pineapple juice helps pineapple flavor the chicken. Jasmine rice or sushi rice provides a soft, sticky texture to the appetizer with edamame, carrot, cucumber, red onion, avocado, and spring onion garnishes.
Cook diced chicken thighs in a shallow pan that allows enough space for the chicken to brown, not steam. Lifted chicken pieces should be completely browned. The sauce served with the chicken should be thick and cling to the chicken pieces. The most frequent error in making this recipe is overfilling the pan, resulting in insufficient browning and caramelization of the sauce.
For service, reheat the rice, if needed, and add chicken and vegetables. Add spicy mayo. Sprinkle sesame seeds over the chicken as directed. To prepare in advance, refrigerate cooked rice, chicken, and sliced vegetables in sealed containers. Prepare the avocado at the time of service to avoid browning.
Why you'll love this recipe
- Chicken thighs stay more moist when pan-fried than chicken breasts, Lower moisture loss during pan-frying helps the pineapple-soy sauce glaze caramelize.
- Fresh ripe pineapple is an ingredient in the bowl and sauce, Slices or chunks of fresh pineapple are added to the chicken for color and taste.
- Sticky jasmine or sushi rice works well as a base for pineapple, avocado, cucumber, cooked edamame, and other ingredients. It complements rather than dominates other flavors.
- The sauce contains typical pantry items like soy sauce, maple syrup, tomato paste, and sesame oil, This recipe makes enough sauce for four bowls of chicken.
- Spicy mayo is a combination of light mayonnaise, sriracha, and water, To make the spicy mayo sauce even spicier, add more sriracha, as explained here.
- Colorful vegetables are provided raw and uncooked as part of this meal service.
- This meal includes a variety of hot and cold, flavored foods, such as glazed chicken and rice, raw carrots and cucumbers, and other foods.
Ingredients
- •4 tbsp light mayonnaise
- •4 tsp sriracha (divided)
- •1 tbsp water (1-2 tablespoons, for desired consistency)
- •600 g boneless skinless chicken thighs (trimmed of visible fat and diced)
- •2 tsp garlic (grated)
- •2 tsp ginger (grated)
- •1 tsp onion powder
- •3 tbsp soy sauce
- •3 tbsp maple syrup
- •1 tbsp Shaoxing wine
- •1 tbsp tomato paste
- •120 ml pineapple juice (from a carton)
- •2 tsp toasted sesame oil
- •low-calorie cooking spray
- •640 g cooked jasmine rice or sushi rice
- •200 g fresh pineapple (diced)
- •155 g cooked edamame beans
- •small red onion (halved and thinly sliced)
- •1 carrot (julienned)
- •140 g avocado (diced)
- •3 spring onions (sliced, green parts only)
- •2 baby cucumbers (halved and sliced)
- •1 tsp toasted sesame seeds (for garnish)
Instructions
- 1
Mix the light mayonnaise and sriracha in a small bowl.
- 2
Add water to the spicy mayo until it reaches a drizzling consistency, then set aside.
- 3
Whisk together the soy sauce, maple syrup, Shaoxing wine, pineapple juice, tomato paste, toasted sesame oil, and sriracha in another small bowl.
- 4
Heat a large frying pan over medium-high heat and spray with low-calorie cooking spray.
- 5
Add the chicken, garlic, ginger, and onion powder to the pan.
- 6
Fry the chicken, turning occasionally, until golden brown.
- 7
Remove the chicken from the pan and set aside.
- 8
Pour the sauce into the frying pan and heat until it just starts to bubble.
- 9
Return the chicken to the pan and cook until the sauce reduces, the chicken is caramelized, and the sauce is sticky.
- 10
Add cooked rice to bowls, reheating it if needed.
- 11
Sprinkle the chicken with a pinch of sesame seeds.
- 12
Add the chicken, cucumber, pineapple, avocado, red onion, julienned carrot, cooked edamame, and sliced green onions to the bowls.
- 13
Drizzle the spicy mayo over the bowls.
FAQ
Nutrition (per serving)
Calories
618
Fat
19g
Carbs
74g
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