Hawaiian Chicken Poke Bowls
with Pineapple, Coconut Cashews, and Sriracha Lime Cream
- Tree Nuts
- Soy
- Wheat
- Milk
Discover a world of flavor from the comfort of your kitchen with globally inspired recipes on the menu every week this month. This time, say aloha to *poke*, <a href='https://www.hellofresh.com/recipes/hawaiian-recipes'>Hawaii’s</a> topping-packed take on a rice bowl. In addition to pieces of chicken sweetened with pineapple, it also features plenty of vibrant ingredients, like coconut, cashews, and a soy lime marinade. P.S.: When you order one of these deliciously diverse meals, you’ll be entered for the chance to win an all-expenses-paid trip to Asia or a pair of tickets to a food tour in a city of your choosing, along with a food tour courtesy of our friends at Secret Food Tours!
Ingredients
1 thumb
Ginger
2 unit
Scallions
4 ounce
Pineapple
1 ounce
Coconut Crunch Cashews
(Contains: Tree Nuts)
¼ cup
Shredded Coconut
(Contains: Tree Nuts)
¾ cup
Jasmine Rice
10 ounce
Chicken Breast Strips
1 unit
Lime
1 unit
Chili Pepper
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Shredded Carrots
4 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Sriracha
Not included in your delivery
2 tablespoon
Butter
(Contains: Milk)
4 teaspoon
Vegetable Oil
2 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Peel ginger, then finely mince or grate until you have 2 tsp (you’ll have extra). Trim, then thinly slice scallions, separating greens and 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, tossing occasionally, until light golden, 1-3 minutes. 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. Cook, stirring, until rice is lightly toasted, about 1 minute. Pour in ¾ cup water; season with salt. Bring to a boil, then cover, lower heat, and reduce to a simmer. Cook until tender, 9-11 minutes. Keep covered off heat until meal is ready.
Heat a large drizzle oil in pan used for coconut over medium-high heat. Add chicken; season with ½ tsp sugar, salt, and pepper. Cook, tossing occasionally, until browned, about 7 minutes. Transfer to a medium bowl. Heat a drizzle oil in same pan over medium heat. Add pineapple chunks and cook, tossing occasionally, until lightly charred, 1-2 minutes. Transfer to bowl with chicken and toss.
Zest lime, then quarter. Thinly slice chili (remove ribs and seeds for less heat). Stir soy sauce, juice from two lime quarters, remaining ginger, and 1 tsp sugar into bowl with pineapple juice. Put carrots in a medium bowl. Pour over half the soy dressing and toss to coat. In another small bowl, mix sour cream, sriracha, ½ tsp sugar, 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. Spoon remaining pineapple dressing over. Garnish with coconut and cashews. Drizzle with sriracha cream. Garnish with scallion greens and chili, to taste. Serve with remaining lime.
