Chicken Poke Bowl

This is the kind of bowl that feels balanced without trying too hard. Warm rice, saucy chicken, and a mix of cool, crisp toppings give you something different in every bite.

This Chicken Poke Bowl is a build-your-own dinner the whole family can get behind. Bite-sized chicken breast cooks in a soy pineapple sauce made with honey, ginger, sesame oil, lime, and a pinch of chili flakes, and the whole thing is on the table in about 30 minutes. Serve it over rice with edamame, cucumber, shredded carrots, pineapple, and pickled red onions piled on top, and let everyone build their bowl the way they like it. It's just as great for a weeknight dinner as it is for meal prep later in the week.

Prep Time20

Cook Time10

Total Time30

Course: Main

Cuisine: Asian, Hawaiian

Keyword: Bowl meal, Chicken Poke Bowl

Servings: servings

Calories: 664kcal

Ingredients

Sauce:

¾ cup low sodium soy sauce
⅔ cup pineapple juice
⅓ cup honey
2 teaspoons ginger paste or grated ginger
1 tablespoon sesame oil
2 ½ tablespoons cornstarch
2 teaspoons lime juice
¼ teaspoon red chili flakes

Chicken:

1 tablespoon olive oil
1 pound chicken breasts cut into bite-sized pieces

Base and Toppings:

4 cups steamed rice
1 cup edamame beans steamed
1 cup pineapple tidbits drained
½ cucumber chopped
1 cup carrots shredded
½ cup pickled red onions

Optional Garnish:

2 green onions chopped
1-2 jalapenos thinly sliced
½ tablespoon sesame seeds
lime wedges
chopped cilantro

Instructions

Cook the rice: Start the rice first so it's ready when the chicken is done.
Mix the sauce: In a large measuring cup or small bowl, whisk together the soy sauce, pineapple juice, honey, ginger, sesame oil, cornstarch, lime juice, and red chili flakes until the cornstarch is fully mixed in.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook about 3–4 minutes, stirring now and then, until about halfway cooked
Add sauce and thicken: Pour the sauce into the skillet. Keep stirring as it cooks. In about 3–4 minutes the chicken should be cooked through and the sauce should thicken and coat everything.
Assemble the bowls: Divide rice into 4 bowls. Add chicken, then layer on edamame, pineapple tidbits, cucumber, carrots, and pickled red onions. Drizzle any sauce left in the pan over the top. Add optional garnishes as desired.

Notes

Make ahead: Cook the chicken and sauce in advance, then reheat when ready to build the bowls.

Leftovers: Store chicken and rice separately from the toppings so everything stays crisp.

Fridge life: Chicken and rice keep up to 3 days; most toppings are best within 1–2 days.

Reheat tip: If the sauce thickens a lot in the fridge, add a small splash of water and stir while reheating.

Swap the base: Use brown rice or quinoa, or swap the rice for greens to make it a salad bowl.

Nutrition