I tried this Hawaiian Chicken Bowl Recipe and was amazed by the vibrant blend of flavors. Tender chicken glazed with soy sauce, honey and brown sugar pairs perfectly with sushi rice, crisp cucumber, sweet mango and red cabbage. The zesty addition of spicy mayo ties all these exciting ingredients together.

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I wanted to share one of my new favorites – a Hawaiian Chicken Poke Bowl that brings such an exciting twist to your usual meal prep. I started with tender, bite-sized chicken thighs that I marinated in a mix of soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and sesame oil.

Then, I glazed them to perfection so they turned out super sticky and flavorful. Next up was the layering of fluffy, cooked sushi rice with fresh diced cucumber, mango, shredded red cabbage and sliced green onions.

I finished it off with a drizzle of spicy mayo made by mixing mayo with Sriracha. This dish is a neat little package for anyone who likes clean eating without sacrificing taste, and works great as a meal post workout or a simple dinner.

Once you try it, you’re likely to want it again and again, so enjoy every bite!

Why I Like this Recipe

I like this recipe cuz the marinade mixes sweet and savory flavors perfectly, and the chicken turns out so juicy and sticky every time. I also really dig how the fresh veggies add that nice crunch and brighten up the whole bowl. The spicy mayo is awesome too—it gives the dish a little extra kick that I love. Lastly, every bite feels like a cool tropical escape since all the ingredients come together so well.

Ingredients

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Boneless chicken thighs provide high quality protein and a rich, succulent flavor for tasty bites.
Soy sauce is a salty umami booster that really enhances flavor and adds key sodium.
Honey brings natural sweetness, energy carbohydrates and a glossy finish to the dish.
Diced mango infuses tropical vibes, vitamin C, and a burst of mild tanginess.
Red cabbage adds crunch, fiber and vibrant color which boost texture and health.
Spicy mayo mixes creaminess with a dash of heat, balancing sweet and savory notes.
Sushi rice rounds out the bowl offering hearty carbs and a perfect sticky base.

Ingredient Quantities

1 lb boneless chicken thighs, cut into bite size pieces

1/4 cup soy sauce

1/4 cup honey

3 tbsp brown sugar

2 garlic cloves, minced

1 tsp grated ginger

1 tbsp rice vinegar

1 tbsp sesame oil

2 cups cooked sushi rice

1 cup diced cucumber

1 cup diced mango

1 cup shredded red cabbage

1/2 cup sliced green onions

For the spicy mayo: 1/2 cup mayo

For the spicy mayo: 2 tbsp Sriracha

Optional: Sesame seeds to garnish

How to Make this

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1. In a medium bowl, mix together the soy sauce, honey, brown sugar, minced garlic, grated ginger, rice vinegar and sesame oil until well combined.

2. Add the bite-size chicken pieces to the marinade and let them sit for at least 15 minutes so they absorb all the flavors.

3. Heat a large skillet over medium-high heat and add the marinated chicken. Cook until the chicken is fully cooked and gets that sticky glaze on each piece.

4. While the chicken is cooking, make sure your sushi rice is warm and ready in your bowl.

5. In a small bowl, stir together the mayo and Sriracha to create a spicy mayo sauce.

6. Start assembling by placing the 2 cups of cooked sushi rice in the bottom of a serving bowl.

7. Arrange the sticky glazed chicken on top of the rice.

8. Evenly sprinkle the diced cucumber, diced mango, shredded red cabbage and sliced green onions over the bowl.

9. Drizzle the spicy mayo over everything so it pools nicely across the top.

10. If you like, finish off with a sprinkle of sesame seeds for an extra touch of flavor and crunch. Enjoy your Hawaiian Chicken Poke Bowl!

Equipment Needed

1. Medium bowl for mixing the marinade
2. Large skillet for cooking the chicken
3. Small bowl for making the spicy mayo
4. Measuring cups and spoons for the liquid ingredients
5. Knife and cutting board for dicing the cucumber, mango, shredding cabbage, and slicing green onions
6. Spatula or spoon for stirring the chicken in the skillet
7. Serving bowl to assemble the poke bowl

FAQ

Q: Can I swap the chicken thighs with another protein? A: Yeah, you can use chicken breast or even tofu if you dont like meat, but just know that the taste might change a bit.

Q: Should I really marinate the chicken? A: It's best to marinate your chicken for at least 30 minutes to let the flavours really sink in, though longer is cool too.

Q: Is the spicy mayo necessary for the dish? A: The spicy mayo adds a kick to the bowl, but if you dont like spice you can totally skip it or use less Sriracha.

Q: Can this poke bowl be made ahead of time? A: You most definitely can prep the chicken and chop the fruits and veggies in advance, but toss everything together right before serving so it stays fresh.

Q: What if I want a less sweet marinade? A: You can lessen the honey and brown sugar. Just adjust to your taste cuz too much sweetness might overpower the other flavours.

Hawaiian Inspired Chicken Poke Bowl Recipe Substitutions and Variations

If you dont have chicken thighs, you can use chicken breasts or even firm tofu for a plant-based twist.
You can swap soy sauce with coconut aminos if youre looking for a slightly sweeter and less salty flavor.
If you dont have honey on hand, try agave syrup or even maple syrup as a good substitute.
Instead of brown sugar, white sugar or coconut sugar can be used, though be aware it might change the exact flavor a bit.
If you dont have sesame oil, a light olive oil with a sprinkle of toasted sesame seeds can give you a similar nutty kick.

Pro Tips

1. If you really want your chicken to taste bomb, try marinating it for a bit longer than the suggested 15 minutes – even up to an hour if you can; the flavors get super intense.
2. When cooking the chicken, don’t overcrowd the pan. Splitting it into two batches helps the sauce get sticky and caramelized without steaming the meat.
3. For the spicy mayo, tweak the Sriracha amount based on your spice tolerance. Dont be afraid to mix in a little extra or even a squeeze of lemon juice for a zesty kick.
4. To add an extra crunch and boost the flavor, lightly toast the sesame seeds in a dry pan for a minute before sprinkling them on your bowl.

Hawaiian Inspired Chicken Poke Bowl Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. Medium bowl for mixing the marinade
2. Large skillet for cooking the chicken
3. Small bowl for making the spicy mayo
4. Measuring cups and spoons for the liquid ingredients
5. Knife and cutting board for dicing the cucumber, mango, shredding cabbage, and slicing green onions
6. Spatula or spoon for stirring the chicken in the skillet
7. Serving bowl to assemble the poke bowl

Ingredients

1 lb boneless chicken thighs, cut into bite size pieces
1/4 cup soy sauce
1/4 cup honey
3 tbsp brown sugar
2 garlic cloves, minced
1 tsp grated ginger
1 tbsp rice vinegar
1 tbsp sesame oil
2 cups cooked sushi rice
1 cup diced cucumber
1 cup diced mango
1 cup shredded red cabbage
1/2 cup sliced green onions
For the spicy mayo: 1/2 cup mayo
For the spicy mayo: 2 tbsp Sriracha
Optional: Sesame seeds to garnish

Directions

In a medium bowl, mix together the soy sauce, honey, brown sugar, minced garlic, grated ginger, rice vinegar and sesame oil until well combined.
Add the bite-size chicken pieces to the marinade and let them sit for at least 15 minutes so they absorb all the flavors.
Heat a large skillet over medium-high heat and add the marinated chicken. Cook until the chicken is fully cooked and gets that sticky glaze on each piece.
While the chicken is cooking, make sure your sushi rice is warm and ready in your bowl.
In a small bowl, stir together the mayo and Sriracha to create a spicy mayo sauce.
Start assembling by placing the 2 cups of cooked sushi rice in the bottom of a serving bowl.
Arrange the sticky glazed chicken on top of the rice.
Evenly sprinkle the diced cucumber, diced mango, shredded red cabbage and sliced green onions over the bowl.
Drizzle the spicy mayo over everything so it pools nicely across the top.
If you like, finish off with a sprinkle of sesame seeds for an extra touch of flavor and crunch. Enjoy your Hawaiian Chicken Poke Bowl!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 370g
Total number of serves: 4
Calories: 600kcal
Fat: 30g
Saturated Fat: 8g
Trans Fat: 0g
Polyunsaturated: 4g
Monounsaturated: 7g
Cholesterol: 130mg
Sodium: 800mg
Potassium: 600mg
Carbohydrates: 90g
Fiber: 4g
Sugar: 25g
Protein: 28g
Vitamin A: 300IU
Vitamin C: 30mg
Calcium: 50mg
Iron: 1.5mg

Hawaiian Inspired Chicken Poke Bowl Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Hawaiian Inspired Chicken Poke Bowl Recipe Substitutions and Variations

Pro Tips