Kapalua Grilled Chicken Poke` Bowls

Recipe written by Dane Cowan from Competition BBQ Team Smoke & Steel


Serves 4



  • 6 Chicken thigh fillets
  • Lanes BBQ Kapalua Rub
  • 1 Fresh pineapple
  • 1 Continental cucumber
  • 2 Avocado
  • 1 Bunch radish
  • Pickled Ginger
  • 2 Long red chilli
  • 3 Spring onion
  • Fresh mint leaves, torn
  • Rice to serve



- Trim and season chicken thigh fillets with Lanes BBQ Kapalua rub. Peel and trim pineapple, then cut into 1/2 inch rings. Light charcoal bbq, needing 2 zone cooking, a direct grilling section and a indirect section.


- While bbq is heating, cut cucumber in half and then use a speed peeler to cut into ribbons. Cut avocado's in half, remove seed and then slice, leaving the slices together. Wash and finely slice the radishes, chilli and green part of spring onions. Cook rice to packet instructions and keep warm.


- Once BBQ is heated, cook chicken thighs directly over the charcoal, turning once, until they have a nice colour and char. Then move to the indirect side of the bbq. Place pineapple rings over charcoal and put bbq lid on. Cook, checking regularly, until the chicken has reached and internal temperature of minimum 165F. Turn the pineapple once it is looking nice and caramelised. Set pineapple aside until chicken is done if required.


- Dice grilled pineapple whilst taking care to also remove the core. Cut the chicken thighs into 1/2-3/4 inch cubes.


- Using 4 large bowls, place a layer of rice on the bottom. Then arrange cucumber, avocado, radish, pickled ginger and grilled pineapple around the outside of the bowl, leaving a space in the middle.


- Place chicken in middle of bowl and then scatter with chilli, spring onion and mint leaves.


- Enjoy