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Recipes

Hawaiian Chargrilled Chicken and Calypso® Mango Poke Bowl Recipe

Light & Healthy

Salads

Hawaiian Chargrilled Chicken and Calypso® Mango Poke Bowl Recipe
  • Perfection Fresh Australia

    Prep Time

    30 min + 30 min marinating

  • Perfection Fresh Australia

    Cook Time

    20 min

  • Perfection Fresh Australia

    Course

    Lunch

  • Perfection Fresh Australia

    Difficulty

    Beginner

Read Recipe
  • Perfection Fresh Australia
  • Perfection Fresh Australia

Ingredients List

Perfection Fresh Australia 4

Featured products

Perfection Fresh Australia

Calypso® Mangoes
Perfection Fresh Australia

Perfection Mangoes
Perfection Fresh Australia

Hass Avocado

Method

  1. STEP 1

    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.

 

  1. STEP 2

    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.

 

  1. STEP 3

    Wrap each corn cob in a piece of wet paper towel and microwave, together, for 4 minutes on High/100% until just tender.

 

  1. STEP 4

    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.

 

  1. STEP 5

    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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