Jerk Chicken Bowl with Pineapple Salsa for Vibrant Flavor

Experience the irresistible flavor of Jerk Chicken Bowl with Pineapple Salsa, a delightful blend of spicy chicken and refreshing pineapple.

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Prep Time 20

Cook Time 30

Marination Time 1

Total Time 1 50

Servings: 4 bowls

Course: Dinner

Cuisine: Caribbean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

500 g chicken thighs Substitute with chicken breasts or rotisserie chicken for convenience.
2 tablespoons jerk seasoning Can make homemade with allspice, thyme, garlic powder, etc.
2 tablespoons soy sauce Use gluten-free tamari if needed.
1 tablespoon brown sugar White sugar can be substituted.
2 tablespoons lime juice Substitute with lemon juice if necessary.
2 cloves garlic, minced Fresh garlic preferred for flavor.
1 tablespoon fresh ginger, minced Can skip if not available.
1 piece scotch bonnet or habanero pepper, chopped Reduce amount or omit for less spice.

For the Bowl

1 cup white rice Swap for brown rice, quinoa, or cauliflower rice for a low-carb option.
1 cup fresh pineapple, diced Canned pineapple in juice can be used.
1/4 cup red onion, diced Pickled onions can substitute for a tangy touch.
1/4 cup red bell pepper, diced Green bell pepper can work as a substitute.
2 tablespoons fresh cilantro, chopped Omit if not liked.
1 tablespoon olive oil Can substitute with vegetable oil.

Equipment

Grill Pan or Skillet
Medium Bowl
Knife
Cutting Board

Method

Step-by-Step Instructions

Marinate the chicken by mixing jerk seasoning, soy sauce, lime juice, brown sugar, minced garlic, minced ginger, and chopped pepper in a medium bowl. Coat the chicken thighs evenly with the marinade, cover, and refrigerate for at least 1 hour, preferably overnight.
Prepare the pineapple salsa by combining diced pineapple, red onion, red bell pepper, and chopped cilantro in a separate bowl. Drizzle with lime juice and olive oil, season with salt, and toss together. Refrigerate until ready to serve.
Cook the marinated chicken in a heated grill pan or skillet with olive oil, cooking for about 6-8 minutes per side until cooked through with a lovely char and internal temperature of 165°F (75°C). Let rest before slicing.
Cook the rice according to package instructions, using chicken broth instead of water for extra flavor if desired. Keep warm.
Assemble the bowl starting with a scoop of rice, topped with sliced chicken and a hearty spoonful of pineapple salsa. Garnish with additional cilantro and a lime wedge.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Marinate the chicken overnight for best flavor and tenderness. Always taste your salsa before serving to adjust seasonings to your preference.

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