Caramelized Chicken and Pineapple Poke Bowls with Sriracha Cream

These vibrant poke bowls are a tropical twist on the classic Hawaiian dish. Layers of caramelized chicken and pineapple, crunchy coconut cashews and soy-lime marinated carrots sit atop a bed of ginger-scented rice. A drizzle of sriracha cream and a sprinkle of scallions finish the bowl.

Every bite is a balance of sweet, savory and spicy flavors. This recipe is perfect for a quick weeknight dinner that feels like a vacation.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 ounce Coconut Crunch CashewsView ingredient guideLike ingredientDislike ingredient

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and finely mince or grate the ginger until you have 2 teaspoons. Trim and thinly slice the scallions, separating the white parts from the green tops. Drain the pineapple over a small bowl, reserving the juice. Roughly chop the cashews.
2. Heat a large pan over medium-high heat (nonstick if available). Add the shredded coconut and toast, stirring occasionally, until lightly browned, 1-3 minutes. Transfer to a plate to cool.
3. In a small pot, melt 1 tablespoon butter over medium-high heat. Add the scallion whites, rice and half the ginger. Stir until lightly toasted, about 1 minute. Add 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, about 15 minutes. Keep covered off heat until ready to serve.
4. Pat the chicken dry with paper towels. Heat a drizzle of oil in the same pan used for coconut over medium-high heat. Add the chicken, season with salt, pepper and ¼ teaspoon sugar. Cook, stirring occasionally, until browned and cooked through, about 7 minutes. Transfer to a medium bowl. Add another drizzle of oil to the pan over medium heat. Add the pineapple chunks and cook, stirring occasionally, until lightly charred, 1-2 minutes. Transfer to the bowl with the chicken and toss to combine.
5. Zest and quarter the lime. Thinly slice the chili pepper, removing ribs and seeds for less heat. In the bowl with the reserved pineapple juice, stir in the soy sauce, juice from 2 lime wedges, remaining ginger and 1 teaspoon sugar. Place the shredded carrots in a second medium bowl. Pour half the soy dressing over the carrots and toss to coat. In a small bowl, combine the sour cream, sriracha, a drizzle of oil and 1 teaspoon water. Fluff the rice with a fork, then stir in the lime zest and season with salt.
6. Divide the rice between bowls, pushing to one side. Mound the carrots next to the rice, followed by the chicken and pineapple mixture. Drizzle with the remaining soy dressing. Garnish with the toasted coconut and chopped cashews. Drizzle with the sriracha cream. Sprinkle with scallion greens and sliced chili to taste. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but adjust the cooking time and water amount according to the package instructions. Brown rice typically takes longer to cook.

What can I substitute for coconut crunch cashews?

Regular roasted cashews or macadamia nuts work well. You can also add a pinch of coconut flakes for extra flavor.

Is this recipe gluten-free?

The recipe contains soy sauce, which typically has wheat. Use tamari or a gluten-free soy sauce to make it gluten-free.