Jerk Chicken Bowl with Pineapple Salsa – Tropical Flavor!
Experience a flavor vacation with this Jerk Chicken Bowl featuring a vibrant pineapple salsa that balances spicy and sweet. Perfect for a weeknight dinner or an impressive gathering, this dish brings the taste of the tropics right to your kitchen.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilling, Pan-searing, Baking
- Cuisine: Caribbean
Ingredients
- Boneless, skinless chicken thighs or breasts
- Jerk seasoning or marinade (homemade or store-bought)
- Scotch bonnet peppers (or milder chili)
- Allspice
- Thyme
- Ginger
- Garlic
- Green onions
- Soy sauce
- Lime juice
- Brown sugar
- Fresh pineapple
- Red onion
- Cilantro
- Lime juice
- Jalapeño (optional)
- Rice (jasmine, brown, quinoa, or cauliflower rice)
- Canned black beans, rinsed and drained
- Avocado
- Optional garnishes: extra lime, chopped scallions, cilantro-lime dressing
Instructions
- Pat the chicken dry with paper towels and combine with jerk seasoning or marinade in a bowl or resealable bag, ensuring it's thoroughly coated.
- Cover and refrigerate for at least 30 minutes, ideally 2-4 hours, or overnight for deeper flavor.
- Prepare the pineapple salsa by finely dicing fresh pineapple, red onion, and jalapeño (if using), and chopping fresh cilantro.
- In a medium bowl, combine the diced pineapple, red onion, cilantro, and jalapeño, then squeeze in fresh lime juice and season with salt. Let sit for 15-20 minutes to meld flavors.
- Cook the rice according to package instructions and set aside, covered.
- Cook the jerk chicken using one of the following methods: Grill at medium-high heat for 5-7 minutes per side until cooked through, pan-sear in a skillet with oil for 6-8 minutes per side, or bake at 400°F (200°C) for 20-25 minutes.
- Let the chicken rest for 5 minutes before slicing it against the grain.
- Assemble the bowls by dividing the cooked rice, adding black beans, arranging sliced jerk chicken, spooning pineapple salsa over the chicken, and topping with avocado. Garnish as desired and serve immediately.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 12 g
- Protein: 40 g
- Cholesterol: 100 mg
Keywords: Adjust the heat of the jerk seasoning and pineapple salsa by modifying the amount of Scotch bonnet and jalapeño. This dish is great for meal prepping; marinate the chicken and prepare the salsa in advance.