Cooking & Recipes

Poke Pineapple Boats


Poke has long been a Hawaiian staple for centuries. The word itself means “to slice or cut crosswise into pieces” and is traditionally made with fresh ahi tuna. Lately, the dish has made its way into the hearts and stomachs of mainlanders ranging from New York City to Seattle – and for a good reason. It’s delicious, healthy, and simple. 

Traditional Poke

Originally, the dish was made with four ingredients; raw fish, seaweed, kuikui nuts, and Hawaiian salt. Like many recipes, though, it has evolved over the years. Today, a traditional poke dish would consist of fresh sashimi grade ahi tuna, sesame oil, green onions, Maui onions (or shallots), soy sauce, sesame seeds, garlic, and red pepper flakes. 

For more history about Poke, check out this article.

Poke Bowls 

For a poke bowl, just add sticky rice, green onions, sesame seeds, and ahi tuna slices to garnish and then drizzle with soy sauce. That’s it. Feel free to experiment with other proteins like salmon or cooked, chilled shrimp. 


Poke Pineapple Boats 

This week, we decided to try our hand at making a poke bowl using some inspiration from BuzzFeed’s popular Teriyaki chicken bowl recipe. Our Poke Pineapple Boats are tropical, tasty and fun, and will make you feel as if you’re sitting on the beautiful beaches of Hawaii (even if you’re just sitting and eating at your desk – like us). 


  • 1 1/2 lbs Sashimi grade Ahi tuna steaks (or peeled, cooked, and cooled shrimp)
  • 1 large, halved pineapple
  • 1 avocado (for garnish)
  • 1 shallot, sliced 
  • 2 cups cooked rice
  • 1 cup chopped green onion
  • 3 tablespoons soy sauce 
  • 1 teaspoon sesame oil
  • 1 teaspoon chili garlic sauce
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon red pepper flakes


1. Using a sharp sashimi knife, chop the ahi tuna into 1/4 to 1/2 size chunks. If using shrimp, cook and refrigerate shrimp until chilled. Chop into bite-sized pieces. Place into bowl.

2. Add shallot, green onion, soy sauce, sesame oil, chili garlic sauce, sesame seeds and red pepper flakes to bowl and toss. Cover and place in refrigerator. 

3. Using a large chef’s knife, carefully slice the pineapple in half. The crown should still be attached to the fruit. Remove the flesh of the pineapple, and store in fridge. 

4. Place rice and poke into pineapple boat, garnish with an avocado slice. Drizzle with soy sauce if desired. 





Contact your sales representative to purchase the chopsticks and cutting board. 

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