Sticky Pineapple and Chicken Poke Style Bowl
Serves 2 | with Sriracha Mayo, Avocado and Quick Sushi Rice
- Wheat
- Cereals containing gluten
- Soya
Complete with quick sushi rice, tender chicken, and sticky pineapple to balance sriracha mayo, this take on a poke bowl makes for a delicious lunchtime meal. Originating from Hawaii, poke bowls are popular worldwide for their fresh, vibrant flavour. Did you know that 'poke' means 'to slice' in Hawaiian, referring to how the fish is traditionally prepared?
Ingredients
2 unit(s)
British Chicken Breasts
30 grams
Honey
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 tin(s)
Pineapple Rings
1 unit(s)
Lime
1 unit(s)
Avocado
16 milliliter(s)
Sriracha Sauce
1 pouch(es)
Sushi Rice
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 2-3cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
b) Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.
c) Once the oil is hot, lay in the chicken, turn the heat down to medium and cook until golden brown, 7-8 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) While the chicken fries, mix together the honey and soy sauce in a small bowl. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
b) Remove the pineapple rings from the tin and pour the pineapple juice into a small saucepan. Cut the rings into small chunks and add them to the saucepan.
c) Pop the saucepan on medium-high heat. Cook, stirring occasionally until the pineapple juice has reduced and the pineapple is soft and sticky, 7-8 mins
a) While the pineapple cooks, zest and cut the lime into wedges.
b) Once the pineapple is cooked, remove from the heat and squeeze in the juice from half the lime wedges.
a) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 0.5cm thick slices.
b) In a small bowl, combine the sriracha sauce and the mayo (see pantry for amount).
a) When the chicken has 1-2 mins remaining, cook the sushi rice according to pack instructions.
b) Once the chicken is cooked, add the soy and honey mixture to the frying pan. Cook until the sauce is thickened and coats the chicken, 2-3 mins.
c) Remove the chicken from the pan and cut into 1cm thick slices.
a) Divide the rice between 2 serving bowls and sprinkle over a pinch of lime zest.
b) Pop the chicken, avocado and pineapple on top of your rice in sections and spoon any remaining soy glaze from the chicken pan over the chicken.
c) Drizzle over the sriracha mayo and serve the remaining lime wedges on the side for squeezing over to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Fresh and tasty with unexpected depth. Some found it lacking; consider adding ginger for extra zing.
- Ease of prep: Simple to cook, though preparation involves several components. Some found the hands-on time extensive.
- Suggestions: Use chicken thighs instead of breast for more tenderness. Add extra vegetables to boost the dish.
- Next-day meals: Portion size may be small for hearty appetites; consider scaling up ingredients.
