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–+ servings
Jerk Chicken Bowl with Pineapple Salsa

Jerk Chicken Bowl with Pineapple Salsa: A Tropical Delight

Experience a delicious Jerk Chicken Bowl with Pineapple Salsa that’s vibrant and customizable for various dietary needs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Caribbean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs Substitute with chicken breasts or rotisserie chicken if preferred.
  • 2 tablespoons Jerk Seasoning Can be homemade.
  • 2 tablespoons Soy Sauce Swap with tamari for gluten-free.
  • 1 tablespoon Brown Sugar Honey works as a healthier alternative.
  • 1 tablespoon Lime Juice Fresh is ideal.
  • 2 cloves Garlic (minced) Use fresh for the best flavor.
  • 1 tablespoon Fresh Ginger (minced) Ground ginger can be a substitute.
  • 1 peppers Scotch Bonnet or Habanero Pepper (chopped) Reduce for milder spice.
For the Rice and Salsa
  • 2 cups White Rice Alternatively, use brown rice or quinoa.
  • 1 cup Fresh Pineapple (diced) Canned pineapple can be a substitute.
  • 1/2 cup Red Onion (diced)
  • 1 cup Red Bell Pepper (diced)
  • 1/4 cup Fresh Cilantro (chopped) Can be omitted or replaced with parsley.
  • 1 tablespoon Olive Oil
  • to taste Salt and Pepper

Equipment

  • Grill Pan or Skillet
  • Medium Bowl
  • Large bowl

Method
 

Step-by-Step Instructions
  1. In a large bowl, mix jerk seasoning, soy sauce, lime juice, brown sugar, minced garlic, minced ginger, and chopped pepper. Add chicken thighs, coat well, cover, and refrigerate for at least 1 hour or overnight.
  2. Combine diced pineapple, red onion, red bell pepper, and cilantro in a medium bowl. Drizzle with lime juice and olive oil, season with salt, toss gently, cover, and refrigerate.
  3. Heat a grill pan or skillet over medium-high heat with a drizzle of oil. Cook marinated chicken thighs for 6-8 minutes per side until cooked through, then let rest before slicing.
  4. Prepare rice according to package instructions with water or broth, simmer until fluffy, about 15-20 minutes, set aside to cool slightly.
  5. Layer cooked rice at the base of each bowl, top with sliced chicken and pineapple salsa, garnish with cilantro and a lime wedge.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Marinate the chicken overnight for maximum flavor and taste the salsa before serving to adjust seasoning.

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