Jerk Chicken Bowl with Pineapple Salsa
This vibrant jerk chicken bowl is packed with bold Caribbean flavors. Juicy, spicy jerk-marinated chicken is served over a bed of fluffy rice and topped with a sweet and tangy pineapple salsa. Fresh vegetables, herbs, and zesty seasonings make this bowl a perfect balance of heat, sweetness, and freshness, ideal for a satisfying weeknight dinner or meal prep.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
For the Jerk Chicken:
1 1/2 pounds boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
2 tablespoons jerk seasoning
1 tablespoon lime juice
1 teaspoon garlic powder
Salt and black pepper, to taste
For the Rice:
1 1/2 cups long-grain white rice
3 cups water or chicken broth
1 tablespoon olive oil
1/2 teaspoon salt
For the Pineapple Salsa:
1 cup fresh pineapple, diced
1/2 red bell pepper, diced
1/4 cup red onion, finely chopped
1 jalapeño, minced (optional)
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
Salt, to taste
For Topping (Optional):
Sliced avocado
Extra lime wedges
Instructions
-
In a bowl, combine olive oil, jerk seasoning, lime juice, garlic powder, salt, and pepper. Add the chicken and coat evenly. Marinate for at least 30 minutes, or up to 4 hours for stronger flavor.
-
Rinse the rice under cold water until clear. In a pot, bring water or chicken broth, olive oil, and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15–18 minutes until tender. Fluff with a fork.
-
Preheat a grill or grill pan to medium-high heat. Cook the chicken for 5–7 minutes per side, or until fully cooked and juices run clear (internal temperature 165°F / 75°C). Let rest for 5 minutes, then slice.
-
In a medium bowl, combine pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Mix gently to make the salsa.
-
Assemble the bowls by layering rice, sliced jerk chicken, and pineapple salsa. Add optional toppings like avocado slices or extra lime wedges if desired
Notes
Approximately 520 kcal per serving