Find out about our hawaiian chargrilled chicken and calypso mango poke bowl quick and healthy recipe using fresh produce, click to find out more.
Method
Combine the soy, tomato sauce, honey and garlic in a bowl. Stir to dissolve the honey. Remove ¼ cup (60ml) to a jug. Add the chicken to the bowl, turn to coat. Cover and for refrigerate 30 minutes.
Cut the mango cheeks from the mango. Cut each cheek in half. Using a sharp knife cut each mango wedge crossways at 1cm intervals, don’t cut all the way through. Brush each mango wedge with a little of the reserved marinade in the jug.
Wrap each corn cob in a piece of wet paper towel and microwave, together, for 4 minutes on High/100% until just tender.
Preheat a barbecue plate and grill on medium-high until hot. Drain the chicken from the marinade, discarding the marinade. Barbecue the corn for 5 minutes, turning until charred. Remove to a board. Barbecue the chicken for 4-5 minutes each side, and the mango wedges for 3 minutes, basting with the reserved marinade. Remove to a tray, cover the chicken and stand for 5 minutes to rest. Thickly slice the chicken and cut the corn from the cobs.
Spoon the rice into the base of 4 serving bowls. Add the mango, chicken, corn, cabbage, avocado, edamame and coriander. Serve with Sriracha mayonnaise and tortillas.
Combine the soy, tomato sauce, honey and garlic in a bowl. Stir to dissolve the honey. Remove ¼ cup (60ml) to a jug. Add the chicken to the bowl, turn to coat. Cover and for refrigerate 30 minutes.
Cut the mango cheeks from the mango. Cut each cheek in half. Using a sharp knife cut each mango wedge crossways at 1cm intervals, don’t cut all the way through. Brush each mango wedge with a little of the reserved marinade in the jug.
Wrap each corn cob in a piece of wet paper towel and microwave, together, for 4 minutes on High/100% until just tender.
Preheat a barbecue plate and grill on medium-high until hot. Drain the chicken from the marinade, discarding the marinade. Barbecue the corn for 5 minutes, turning until charred. Remove to a board. Barbecue the chicken for 4-5 minutes each side, and the mango wedges for 3 minutes, basting with the reserved marinade. Remove to a tray, cover the chicken and stand for 5 minutes to rest. Thickly slice the chicken and cut the corn from the cobs.
Spoon the rice into the base of 4 serving bowls. Add the mango, chicken, corn, cabbage, avocado, edamame and coriander. Serve with Sriracha mayonnaise and tortillas.
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4
20 mins
Dinner
Beginner
