Huli Huli Grilled Chicken Poke
A Bowl Full of Tropical Goodness
Transport your taste buds to the tropics with this Huli Huli Chicken Poke bowl. It’s a complete meal that hits every flavor note: sweet, sour, salty, and spicy.
The secret to the perfect “Huli Huli” (which means “turn turn”) chicken is achieving that sticky, caramelized glaze. The Whatever Pan is the ultimate tool for this; its superior non-stick surface allows the sugary tamari and pineapple glaze to thicken into a rich syrup without burning or sticking to the pan. The griddle ridges also provide those essential char marks on the pineapple slices, adding a smoky depth that cuts through the creamy sriracha edamame and zesty pickled shallots.
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Serves
2
Course
Main
Prepare
30 mins
Cooks
15 mins
320g Skinless chicken thighs
150g Cooked sushi rice
160g Blanched edamame beans
1 can Sliced pineapple (reserve the juice)
15ml Tamari soy sauce
30ml Mayonnaise
15ml Red wine vinegar
8ml Sriracha hot chilli sauce
15g Fresh ginger, finely chopped
3 cloves Garlic, finely chopped
1 Shallot, thinly sliced
2 tsp Chilli flakes
Pantry Staples: Sugar, Salt, Vegetable oil
1 Pickle the Shallots: Combine the sliced shallot, red wine vinegar, and a pinch of sugar in a small bowl. Set aside for 30 minutes to develop flavor.
2 The Huli Huli Sauce: Whisk together the garlic, ginger, tamari, 1 tsp sugar, half the sriracha, and the reserved pineapple juice from the can.
3 Sear the Chicken: Heat The Whatever Pan with a drizzle of oil over high heat. Sear chicken thighs for 4 minutes on one side until deeply golden.
4 Glaze: Flip the chicken and pour the Huli Huli sauce over it. Cook for another 4-5 minutes, tossing the chicken until the sauce thickens into a glossy syrup.
5 Finish & Char: Transfer chicken and syrup to foil and grill under high heat until cooked through. Meanwhile, char 2 pineapple slices on the Whatever Pan for 2 minutes per side.
6 Spicy Edamame: Refresh edamame with boiling water, drain, and mix with mayonnaise and the remaining sriracha sauce.
7 Assemble: Divide the sushi rice between two bowls. Top with the sliced Huli Huli chicken, charred pineapple, chopped remaining pineapple, spicy edamame, and pickled shallots.
8 Garnish: Sprinkle with chilli flakes and serve immediately.
| Nutrient | Per Serving |
|---|---|
| Energy | 580 kcal |
| Fat | 22g |
| Fiber | 6g |
| Carbohydrates | 62g |
| Sugars | 14g |
| Protein | 34g |
Nutritional information is an estimate per serving.