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Trop Poke Bowl

The Trop Poke Bowl offers a perfect balance of flavours—a spicy and savoury chicken marinated in hot sauce with a sweet, tangy burst of pineapple and lime. All topped with spicy mayo-chilli sauce to deliver a zesty kick.

Prep and Marinade Time

15 minutes + 4 hours

Cook Time

20 minutes

Makes

2

Ingredients

  • 1 cup sushi rice
  • 4 tbls sushi vinegar
  • 4 chicken thighs
  • 2 cloves garlic finely grated/minced
  • 3 tbls chilli sauce + 1 to serve
  • 300g pineapple
  • ½ lime juiced
  • 1 tbls olive oil
  • 2 spring onions & 2 chillies - finely chopped
  • ⅓ bunch of coriander - finely chopped
  • ½ avocado
  • mayonnaise + chilli sauce (mixed to taste)
  • Optional Garnishes: pickled onion, cucumber, seaweed, sesame seeds

METHOD

  1. Trim/flatten chicken thighs. Marinate in garlic and chilli sauce, leave 1-4 hours.
  2. Cook and season sushi rice to packet directions.
  3. Grill pineapple, chop into small pieces, mix with lime, spring onions, coriander, chilli and olive oil.
  4. Grill chicken, chop into small pieces and mix with 1 tbls of chilli sauce.
  5. To serve, divide rice between bowls, add pineapple salsa, chicken, avocado, cucumber and pickled onion. Garnish with seaweed and seseme seeds. Drizzle with chilli mayo to finish.

We used Crack Fox Jamaican Hot Yellow, Scotch Bonnet + Lime sauce but you could use any tropical fruit hot sauce

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