Honey Sesame Chicken Poke Bowls with Pineapple Salsa
Ingredients
Chicken Marinade
- 2 tbsp honey
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp sushi seasoning or rice vinegar
- 1 fresh lime juice and zest
- 500 g chicken breast fillets
- 1 tbsp minced garlic
- salt
- freshly ground black pepper
Pineapple Salsa
- 2 cups diced fresh pineapple
- ¼ cup diced red onion
- 1 fresh lime juice and zest
- handful of fresh coriander, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 avocado
- salt
- freshly ground black pepper
Poke Bowl Toppings
- 2 whole corn cubs, cooked
- 1 green onions, thinly sliced
- 2 avocados, cut into cubes or slices
- 2 cups green cabbage, finely shredded
- 2 cups short-grain rice, cooked and cooled
Roasted Honey Sesame Cashew
- 2 cups cashews
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
- 1 tbsp nigella seeds
- ¼ tsp chilli powder
- 1 tbsp olive oil
- pinch of salt
Instructions
Marinate the Chicken:
- Season chicken with salt. In a bowl, combine honey, light soy sauce, dark soy sauce, sushi seasoning (or rice vinegar), and lime zest.
- Marinate the chicken breast fillets in the refrigerator for at least 30 minutes or up to 2 hours.
Prepare the Pineapple Salsa:
- In a mixing bowl, combine diced pineapple, diced red onion, lime juice, lime zest, finely chopped cilantro, chopped red chilli, minced garlic, and sea salt. Mix well, cover, and refrigerate until ready to use.
Roast the Honey Sesame Cashews:
- Preheat your oven to 180°C.
- In a mixing bowl, combine cashews, honey, soy sauce, and sesame seeds. Toss until the cashews are evenly coated.
- Spread the coated cashews on a baking sheet lined with parchment paper.
- Roast in the oven for 10-12 minutes, stirring once or twice, until the cashews are golden brown. Remove from the oven and let them cool.
Char the Corn:
- Preheat your grill pan to medium-high heat. Brush each boiled corn ear with olive oil or melted butter and place the corn directly on the grill pan. Turn it occasionally until it develops charred, slightly blackened spots on the kernels. This should take about 5-7 minutes. Be careful not to over-char; you want to add a smoky flavour.
Assemble the Poke Bowls:
- Start with a base of cooked short-grain rice in each serving bowl.
- Add the grilled chicken, charred corn kernels, diced avocado, sliced spring onions, and finely shredded green cabbage on top of the rice.
- Spoon a generous amount of pineapple salsa over the ingredients in each bowl.
- Top with roasted honey sesame cashews over the top of each poke bowl for a delightful crunch and flavour.
Serve and Enjoy:
- Serve the Honey Sesame Chicken Poke Bowls with Pineapple Salsa immediately. Enjoy the harmonious blend of sweet, savoury, and spicy flavours in this delicious and satisfying meal!