Hawaiian Chicken Poke Bowl with Sticky Chicken, Pineapple, and Spicy Mayo
By Ethan Parker
Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Level
Easy
Choose boneless, skinless chicken thighs trimmed of visible fat for chicken that stays tender as the pineapple-soy glaze turns sticky. This Hawaiian-inspired chicken poke bowl layers that caramelized chicken with rice, fresh pineapple, avocado, crisp vegetables, and spicy mayo.
The chicken sauce combines soy sauce, maple syrup, Shaoxing wine, tomato paste, pineapple juice, sriracha, and toasted sesame oil. Maple syrup contributes sweetness and helps the glaze take on its glossy finish, while pineapple juice carries the fruit through the chicken rather than limiting it to the bowl. Cooked jasmine rice or sushi rice provides the soft, sticky base beneath edamame, carrot, cucumber, red onion, avocado, and spring onions.
Use a large flat-bottom frying pan and give the diced thigh pieces space so they brown instead of steaming. The chicken should turn golden before it is removed, then the sauce should bubble and reduce until it coats the pieces with a sticky consistency. Overcrowding the pan is the main problem: moisture builds up, slowing browning and making it harder for the glaze to caramelize.
For assembly, reheat the rice if needed, then arrange the chicken and produce over it before drizzling on the spicy mayo. Sprinkle sesame seeds over the chicken as directed. For advance preparation, keep cooked rice, chicken, and chopped vegetables in separate airtight containers, and dice the avocado on the day of serving to limit browning.
Why you'll love this recipe
- Chicken thighs stay tender during pan cooking because they release less moisture than breast, giving the pineapple-soy glaze a better chance to brown.
- Fresh ripe pineapple appears in both the bowl and sauce, so one fruit brings bright pieces and a fruity note to the chicken.
- Sticky jasmine or sushi rice makes a sturdy base for juicy pineapple, creamy avocado, crisp cucumber, and tender cooked edamame without competing flavors.
- The sauce uses pantry staples such as soy sauce, maple syrup, tomato paste, and sesame oil, stretching a modest amount of chicken across four bowls.
- Spicy mayo needs only light mayonnaise, sriracha, and water, creating a drizzling sauce whose heat can be adjusted with the listed sriracha.
- Colorful vegetables are added fresh at assembly, preserving the contrast between warm glazed chicken, soft rice, crisp carrot, and cool cucumber.
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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