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pineapple mango ahi tuna poke bowl

Pineapple Mango Ahi Tuna Poke Bowl

Servings 2 servings


  • 8 oz sushi-grade ahi tuna
  • 1 ripe mango
  • 1 cup diced fresh pineapple
  • 1 red bell pepper
  • 1/3 cup rough chopped cilantro
  • 2 green onions
  • 1/4 cup coconut aminos
  • 2 tsp rice cooking wine
  • 2 tsp sesame seed oil
  • 1/2 tsp chili paste or to taste
  • salt, to taste
  • 2 tbsp sesame seeds divided
  • 2 cups cooked jasmine rice or cauliflower rice, divided
  • 1 haas avocado


  • Cook rice according to directions.
  • While rice is cooking, make sauce with coconut aminos, rice wine vinegar, sesame seed oil, and chili paste in a bowl and mix well. Set aside.
  • Chop tuna into 1 inch cubes and place into a bowl.
  • Slice mango, pineapple, and red bell pepper into small pieces. Add to the tuna.
  • Rough chop cilantro and thinly slice the green onions. Add to the tuna bowl. Pour sauce on top and let set for a few minutes.
  • Once rice is cooked, divide evenly and place onto your plates. Top with poke bowl mix. Slice avocados into thin slices and place off to the side of the bowl. Garnish with sesame seeds.