Grilled Pineapple and Ahi Poke Bowl
A refreshing Hawaiian-inspired poke bowl featuring marinated ahi tuna, grilled pineapple, and fresh vegetables over steamed rice. This hawaiian-inspired seafood ready in about 21 minutes pairs soy sauce, sesame oil, thinly sliced green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz, sushi-grade, diced into 1/2-inch cubes ahi tuna
- 2, fresh, sliced about 1/2 inch thick pineapple rings
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2, thinly sliced green onions
- 1 tbsp, toasted sesame seeds
- 1 cup, cooked and warm white rice
- 1/2 medium, julienned cucumber
- 1/2 medium, sliced avocado
- 1/4 tsp red chili flakes
- 1 tbsp lime juice
Instructions
- Step 1: Preheat grill to medium-high (about 400°F). Brush 2 pineapple rings with 1 tsp sesame oil and grill for 2-3 minutes per side until caramelized and grill marks appear, then remove and slice into bite-sized pieces.
- Step 2: In a mixing bowl, combine 8 oz diced ahi tuna, 3 tbsp soy sauce, 1 tbsp sesame oil, 2 thinly sliced green onions, 1/4 tsp red chili flakes, and 1 tbsp lime juice. Gently toss and let marinate for 10 minutes.
- Step 3: Divide 1 cup cooked white rice evenly into two bowls. Top each with half the marinated ahi, grilled pineapple pieces, 1/4 julienned cucumber, and 1/4 sliced avocado.
- Step 4: Sprinkle 1/2 tbsp toasted sesame seeds over each bowl and serve immediately, enjoying the contrast of smoky pineapple and fresh tuna.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Pineapple and Ahi Poke Bowl take to make?
Total time is about 21 minutes (15 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Pineapple and Ahi Poke Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Grilled Pineapple and Ahi Poke Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Pineapple and Ahi Poke Bowl for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Pineapple and Ahi Poke Bowl?
Hawaiian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
