pineapple poke bowl

Taste the Tropical Flavors of a Plant Powered Pineapple Poke Bowl

Tuesday 02nd Jul 2024 |

This summer, foodies can expand their culinary horizons at home recreating the Vegan Pineapple Poke Bowl – a recipe that promises to transport their taste buds to a tropical paradise.

Featuring the renowned Maui Gold Pineapple, this dish is a delightful twist on the traditional poke bowl, offering a burst of flavors that are both refreshing and invigorating. 

Here’s why the Vegan Pineapple Poke Bowl is a top recipe to try this summer:

  • A Burst of Tropical Flavors: The star of this dish, Maui Gold Pineapple, is known for its extra sweetness and low acidity, making it the perfect candidate to replace the traditional fish in poke bowls. When marinated with a blend of toasted sesame oil, paprika, salt, and a touch of cayenne, the pineapple cubes soak in savory and spicy flavors that will leave patrons craving more.
  • Nutrient-Packed Ingredients: Each component of this poke bowl is chosen for its nutritional benefits and vibrant flavors. Black rice adds a nutty taste and is rich in antioxidants. Carrot ribbons and baby cucumber slices bring a refreshing crunch, while sunflower sprouts provide a boost of vitamins. Roasted salted macadamia nuts add a satisfying texture, and nori ribbons contribute a touch of the sea.
  • Simple and Quick Preparation: This recipe is as straightforward as it is delicious. Marinate the pineapple in advance to allow the flavors to meld, then assemble the bowl with cooked black rice and fresh vegetables. A sprinkle of furikake seasoning ties all the flavors together, making this dish a harmonious blend of sweet and savory.
  • Vegan and Versatile: Perfect for vegans and those seeking plant-based options, this poke bowl offers a versatile meal solution. For patrons hosting a summer gathering or looking for a healthy weeknight dinner, this recipe caters to various dietary preferences without compromising on taste.
poke bowl recipe

Vegan Pineapple Poke Bowl

Bursting with tropical flavors, this unexpected vegan poke bowl uses pineapple instead of the usual fish. You’ll be amazed at how flavorful the pineapple becomes when marinated in a mixture of savory spices.


For the Pineapple

  • 1 c cubed pineapple
  • 0.5 tsp toasted sesame oil
  • 1/4 tsp paprika
  • Few pinches salt
  • Pinch or two of cayenne For the Poke Bowl
  • 0.25 c uncooked black rice
  • Large carrot
  • 4 baby cucumbers
  • 1 nori sheet (or 4 seaweed snacks)
  • 0.5 c sunflower sprouts
  • 2 tbsp roasted salted macadamia nuts
  • 1 tsp furikake seasoning Instructions:
  • Combine the pineapple with the sesame oil, paprika, salt, and cayenne, then mix until very evenly coated. Let the pineapple marinate in the refrigerator for several hours or overnight in a sealed container.
  • Cook the rice as directed.
  • While the rice cooks, use a peeler to create carrot ribbons. Slice the baby cucumbers and cut the nori into thin strips.
  • When ready to serve, add all of the components (marinated pineapple, cooked black rice, carrot ribbons, cucumber slices, nori ribbons, sunflower sprouts, and macadamias) into a serving bowl. Top with a generous sprinkling of furikake seasoning.

Horsing Around at Netherby Hall and The Pentonbridge Inn