Poke Sauce Marinated,Grilled Chicken
4 each skinless boneless chicken breast halves or thighs
4 ounces Big Aloha Poke Sauce
oil for grill
Place chicken into a resealable plastic bag and add Poke sauce.
Fold the bag to take out the air and seal bag.
Marinate the chicken for at least 1 hour or overnight. The flavor becomes more intense the longer it marinates.
Preheat grill to medium high heat and oil grill. Remove the chicken from the marinade and grill over medium high heat.
Big Aloha Poke
8 ounces sushi grade #1 Ahi , cut 1/2″ cubes
2 ounces sweet onion in season, julienned
3 each green onion, diced
2 ounces Big Aloha Poke Sauce
1 tablespoon roasted sesame seeds
1 ounce inamona (roasted Kukui nut)(optional)
1 ounce dry roasted macadamia nut (optional)
1/4 cup Limu Kohu or Ogo (can use dehydrated seaweed), chopped
Dice Ahi into 1/2″ cubes and set aside into a bowl Julienne sweet onion, dice green onions and add to Ahi Add
Inamona, Limu and sauce
Chicken, Kale Salad with Poke Sauce
6 cups coarsely shredded cooked chicken (rotisserie chicken)
2 bunches kale, thinly sliced
1/4 head red cabbage, thinly sliced
1 medium carrot, julienned
1/2 cup Big Aloha Poke Sauce
1 can (11oz) mandarin orange, drained
1/4 cup sliced almonds, toasted
1 cup wontons or crispy chow mein noodles
Cut out the center rib of each leaf and discard ribs.
Stack the leaves up and slice in half lengthwise, then turn leaves