Hawaiian Chicken Poke Bowls

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.