Hawaiian Chicken Poke Bowls
with Pineapple, Coconut Cashews, and Sriracha Cream
The only thing more fun than saying “poke?” Eating it! Our riff on the classic Hawaiian dish is positively layered with flavor. Bites of caramelized chicken and pineapple, crunchy cashews, shredded coconut, and soy and lime marinated carrots are arranged over a bed of steamy, ginger-scented rice...just waiting to be dug into. But not so fast! For a finishing touch, the bowl is drizzled with sriracha crema and sprinkled with scallion greens. (P.s. Don't forget to snap a pic of this beauty for the gram.) One bite of this sweet, savory, spicy poke bowl will transport you right to the beach.
1 thumb
Ginger
2 unit
Scallions
4 ounce
Pineapple
1 ounce
Coconut Crunch Cashews
()
¼ cup
Shredded Coconut
()
¾ cup
Jasmine Rice
10 ounce
Chicken Breast Strips
1 unit
Lime
1 unit
Chili Pepper
2 tablespoon
Soy Sauce
()
4 ounce
Shredded Carrots
4 tablespoon
Sour Cream
()
1 teaspoon
Sriracha
1 tablespoon
Butter
()
4 teaspoon
Vegetable Oil
1.25 teaspoon
Sugar
Salt
Pepper
Wash and dry all produce. Peel ginger, then finely mince or grate until you have 2 tsp (4 tsp for 4 servings). Trim and thinly slice scallions, separating greens from whites. Drain pineapple over a small bowl, reserving juice. Roughly chop cashews.
Heat a large pan over medium-high heat (use a nonstick pan if you have one). Add coconut and toast, stirring occasionally, until lightly browned, 1-3 minutes. Turn off heat; set aside on a plate to cool.
Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites, rice, and half the ginger. Stir until lightly toasted, about 1 minute. Add 1¼ cups water (2½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and lower heat. Cook until tender, about 15 minutes. Keep covered off heat until ready to serve.
Pat chicken dry with paper towels. Heat a large drizzle of oil in pan used for coconut over medium-high heat. Add chicken; season with salt, pepper, and ¼ tsp sugar (½ tsp for 4 servings). Cook, stirring occasionally, until browned and cooked through, about 7 minutes. Transfer to a medium bowl. Heat another drizzle of oil in same pan over medium heat. Add pineapple chunks and cook, stirring occasionally, until lightly charred, 1-2 minutes. Transfer to bowl with chicken and toss to combine.
Zest and quarter lime. Thinly slice chili, removing ribs and seeds first for less heat. Stir soy sauce, juice from 2 lime wedges (4 wedges for 4 servings), remaining ginger, and 1 tsp sugar (1½ tsp for 4 servings) into bowl with pineapple juice. Place carrots in a second medium bowl. Pour half the soy dressing over and toss to coat. In a second small bowl, combine sour cream, sriracha, a drizzle of oil, and 1 tsp water. Fluff rice with a fork, then stir in lime zest. Season with salt.
Divide rice between bowls, pushing to one side. Mound carrots next to rice, followed by chicken mixture. Drizzle with remaining soy dressing. Garnish with coconut and cashews. Drizzle with sriracha cream. Garnish with scallion greens and chili (to taste). Serve with remaining lime wedges on the side.
