I’ve crafted a dish where tender chicken thighs meet a marinade of soy sauce, pineapple juice and ginger to deliver bold flavors. Resting on jasmine rice alongside pineapple, cucumber and avocado, the Hawaiian Chicken Bowl Recipe is balanced by a drizzle of spicy mayo. It is a healthy weekend dinner idea.

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I recently whipped up my Hawaiian Inspired Chicken Poke Bowl and fell in love with the refreshing mix of flavors and textures. I used tender chicken thighs tossed in soy sauce, pineapple juice, brown sugar, garlic and ginger which created a sticky, mouthwatering glaze.

Once cooked, I layered them over fluffy jasmine rice and added a bunch of colorful veggies like diced pineapple, cucumber, red bell pepper and avocado. The bowl gets a fun, crunch from shelled edamame and sliced green onions with a quick sprinkle of toasted sesame seeds.

To tie it all together, I drizzled a simple spicy mayo made from mayonnaise, sriracha and lime juice. The finish is bold and makes this dish perfect for easy meal prep ideas after a hard workout or even just a healthy dinner when you’re in the mood for something unique.

This recipe is one of my clean eating favs and a must try if you enjoy a little tropical twist in your meals.

Why I Like this Recipe

I really like this recipe because it gives me a sweet and savory flavor that just sticks with me. The marinade – with soy sauce, pineapple juice and brown sugar – makes the chicken super tender and packs so much flavor in every bite. I also love how all the fresh veggies like pineapple, cucumber and red bell pepper add both crunch and that tropical taste, which makes the dish feel fresh and fun. The spicy mayo adds a creamy kick that ties everything together and makes each spoonful exciting. Finally, the whole dish just feels like a mini vacation when I eat it, like I’m on a little Hawaiian getaway even when I’m at home.

Ingredients

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Chicken thighs: high protein and rich flavor for a hearty, satisfying base.
Pineapple: sweet, tangy, and full of vitamin C to brighten the dish.
Cucumber: crisp, hydrating vegetable offering a fresh crunch with extra fiber.
Jasmine rice: light carbohydrates providing energy with a soft, pleasing texture.
Avocado: creamy and loaded with healthy fats along with extra fiber.
Edamame: protein-packed soybeans that bring extra fiber for a balanced meal.

Ingredient Quantities

1 lb boneless skinless chicken thighs, cut into bite-size pieces

Salt and pepper, to taste

3 tbsp soy sauce

2 tbsp pineapple juice

1 tbsp brown sugar

1 garlic clove, minced

1 tsp grated ginger

2 cups cooked jasmine rice

1 cup diced fresh pineapple

1 cup diced cucumber

1 red bell pepper, diced

1 avocado, diced

1/2 cup shelled edamame

1/4 cup sliced green onions

1 tbsp toasted sesame seeds

For the spicy mayo: 1/2 cup mayonnaise

For the spicy mayo: 2 tsp sriracha sauce (adjust as needed)

For the spicy mayo: 1 tsp lime juice

How to Make this

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1. In a bowl, season the chicken pieces with salt and pepper then add the soy sauce, pineapple juice, brown sugar, minced garlic, and grated ginger. Mix them well and let it marinate for at least 15 minutes.

2. Heat a large pan over medium-high heat and cook the chicken until it’s fully cooked and has a sticky glaze, about 6-8 minutes.

3. While the chicken is cooking, prepare the spicy mayo: mix together the mayo, sriracha sauce, and lime juice in a small bowl.

4. In another bowl, gently toss together the diced pineapple, diced cucumber, diced red bell pepper, diced avocado, and shelled edamame.

5. Warm the cooked jasmine rice if needed and then portion out 2 cups of rice into each serving bowl.

6. Place the cooked glazed chicken over the rice evenly.

7. Next, layer on the mixed fresh vegetables on top of the chicken and rice.

8. Drizzle the spicy mayo generously over the bowl to add that creamy kick.

9. Finally, sprinkle sliced green onions and toasted sesame seeds all over for a nice crunch and extra flavor.

10. Serve immediately and enjoy your tropical Hawaiian Chicken Poke Bowl while it’s warm!

Equipment Needed

1. A large mixing bowl to season and marinate the chicken
2. Measuring spoons and cups for ingredients like soy sauce, pineapple juice, brown sugar, and the spicy mayo components
3. A sharp knife and cutting board to dice the fresh pineapple, cucumber, red bell pepper, avocado, and green onions
4. A large pan to cook the chicken over medium-high heat
5. A spatula for stirring and flipping the chicken while it cooks
6. A small bowl to mix together the spicy mayo ingredients
7. Another bowl to gently toss the chopped vegetables
8. Serving bowls to assemble your Hawaiian Chicken Poke Bowl
9. A stove to heat your pan and warm up the jasmine rice if needed

FAQ

Q: Can I use chicken breast instead of thighs? A: Yeah you can but keep in mind chicken breast can get a bit dry compared to thighs which stay juicier.

Q: Is it okay to swap jasmine rice for another kind? A: Totally, but jasmine rice give a nice fragrant flavor that pairs really well with the tropical theme.

Q: Can I prep this dish ahead of time? A: Sure, you can marinate the chicken and chop the veggies ahead of time. But it's best to add the spicy mayo and avocado right before serving to keep things fresh.

Q: How spicy is the spicy mayo? A: It's mildly spicy, but you can always add more sriracha if you like it hotter than that.

Q: Are there any vegetarian options for this poke bowl? A: You could totally swap the chicken with tofu or tempeh for your vegetarian version. It still tastes awesome.

Hawaiian Inspired Chicken Poke Bowl Recipe Substitutions and Variations

If you cant find chicken thighs, try using chicken breasts or even tofu for a different twist
No jasmine rice? Brown or basmati rice work just as fine
Fresh pineapple hard to get? Canned pineapple (well drained) is a good backup
If you dont like spicy mayo, mix Greek yogurt with sriracha and lime for a lighter option

Pro Tips

1. If you got the time, let the chicken marinate longer than 15 minutes to really soak up all those flavors. This can make a big difference in the taste later on.
2. Make sure your pan is nice and hot before you add the chicken so it gets a good sear and that sticky glaze even if it means you gotta watch it close.
3. When you mix the spicy mayo, stir it well so that the sriracha, lime juice, and mayo blend together smooth, instead of having pockets of super spicy flavor.
4. Be gentle when tossing the veggies, cuz if you mix them too hard, they might turn mushy and lose that fresh crunch that makes the bowl so on point.