Hawaiian Inspired Chicken Poke Bowl Recipe

I love this Hawaiian Chicken Bowl recipe featuring tender chicken thighs marinated in garlic, soy sauce, honey, and rice vinegar. Paired with jasmine rice and a colorful mix of fresh cucumber, pineapple, avocado, and carrots, this dish brings a playful twist to any meal time without feeling overdone.

I recently tried making a Hawaiian Inspired Chicken Poke Bowl and it turned out to be a total game changer in my meal prep routine. I started by marinating 1 lb of boneless, skinless chicken thighs with garlic, soy sauce, honey, and a bit of grated ginger to get that sweet and tangy flavor.

I then cooked the chicken until it got that sticky glaze. While the chicken was sizzling in the skillet with a drizzle of vegetable oil, I prepped my bowl with a base of jasmine rice.

I tossed in some diced cucumber, pineapple, and avocado along with shredded carrots and red onion for a burst of fresh flavors. The finishing touches came with a drizzle of spicy mayo mixed with sriracha and a sprinkle of toasted sesame seeds and green onions.

This dish is perfect for clean eating after a workout, easy weekend dinner ideas or even as a healthy supper.

Why I Like this Recipe

I like this recipe because the chicken turns out really sticky and full of flavor from the mix of soy sauce, honey, rice vinegar, and garlic. The sauce makes every bite taste amazing.

I also love the fresh mix on top of the rice. Combining cucumber, pineapple, avocado, carrots and red onion creates a cool, sweet, and crunchy contrast that makes the dish super interesting.

Another reason I enjoy it is because its super easy to make. Even though it has lots of ingredients, the cook process is simple, and i feel like i made a restaurant quality meal without too much hassle.

Lastly, i’m a big fan of that spicy mayo drizzle. It gives an extra kick that blends perfectly with everything else in the bowl.

Ingredients

• Chicken thighs: Tender, protein-packed meat marinated with sweet and savory flavors.
• Garlic: Zesty and aromatic, boosts flavor and offers essential antioxidants.
• Soy sauce: Savory umami base, adds saltiness and deep flavor to every bite.
• Pineapple: Juicy, sweet, and tangy, infusing refreshing vitamin C and natural fiber.
• Avocado: Creamy fruit rich in healthy fats, vitamins, and smooth texture.
• Cucumber: Crisp vegetable offering hydration, fiber, and a light crunch every time.
• Sriracha sauce: Provides spicy heat and tangy flavor, livening up each mouthful.
• Rice: Fragrant jasmine or sushi rice gives satisfying carbohydrates as a hearty base.
• Mayonnaise and sriracha: A creamy, spicy blend balancing flavors with a velvety finish.

Ingredient Quantities

• 1 lb boneless, skinless chicken thighs
• Salt and pepper, to taste
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes (optional)
• 2 cups cooked jasmine or sushi rice
• 1 cup diced cucumber
• 1 cup diced pineapple
• 1 avocado, diced
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced red onion
• 1/4 cup mayonnaise
• 1-2 tsp sriracha sauce (to taste)
• 1 tsp lime juice
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

How to Make this

1. Season the chicken thighs with salt and pepper. Heat the vegetable oil over medium heat in a large skillet and add the minced garlic.

2. Place the chicken thighs in the skillet and cook for about 5 minutes per side until they are nicely browned.

3. Pour in the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and red pepper flakes over the chicken. Let it cook for another 8-10 minutes while turning the chicken so it gets a sticky glazed coat.

4. Once the chicken is fully cooked and coated in the sauce, remove it from the pan and let it rest for a few minutes before slicing it into bite sized pieces.

5. Meanwhile, gather your cooked rice and divide it evenly between bowls to create a fluffy base.

6. Top the rice with your diced cucumber, pineapple, avocado, shredded carrots, and thinly sliced red onion.

7. In a small bowl, mix together the mayonnaise, sriracha (start with 1 tsp and add more if you like it spicy) and lime juice to create a simple spicy mayo.

8. Drizzle the spicy mayo over the vegetables and rice.

9. Now add the sliced glazed chicken on top of the bowl.

10. Sprinkle toasted sesame seeds and thinly sliced green onions over everything. Serve immediately and enjoy your tasty Hawaiian chicken poke bowl!

Equipment Needed

1. Large skillet
2. Knife
3. Cutting board
4. Measuring cups and spoons
5. Tongs or spatula for turning chicken
6. Small bowl for mixing sauce
7. Serving bowls
8. Pot or rice cooker for preparing rice

FAQ

Hawaiian Inspired Chicken Poke Bowl Recipe Substitutions and Variations

• Chicken thighs: You can use boneless, skinless chicken breasts if you like, they cook a bit faster though
• Vegetable oil: Try canola oil, it’s a good substitute and more neutral in flavor
• Soy sauce: Low-sodium soy sauce or tamari works great if you are limiting salt or need a gluten free option
• Sriracha sauce: If you’re not a fan of too much heat, you can swap it with a milder hot sauce or even a bit of chili garlic sauce
• Rice vinegar: White wine vinegar is an okay alternative when you don’t have rice vinegar handy

Pro Tips

1. When browning the chicken, dont overcrowd the pan so each piece gets a good sear and isnt just steaming instead.

2. Let the sauce reduce for a minute or two after you pour it in to thicken it up a bit. Stir every now and then so the honey doesnt burn and turn bitter.

3. Keep a close eye on the garlic when its cooking because if it burns it can ruin the flavor of the dish. I’ve seen it happen a lot when people leave it in too long.

4. Allow the chicken to rest a couple of minutes after cooking before slicing. This helps keep the juices in the meat and makes it taste even more tender.