Description
A vibrant and flavorful jerk chicken bowl paired with refreshing pineapple salsa for a delightful culinary escape.
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 2 tablespoons jerk seasoning
- 2 tablespoons olive oil
- 2 cups fresh pineapple, diced
- 1 red bell pepper, diced
- ½ red onion, diced (plus extra for garnish)
- ½ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 3 cups cooked white rice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Lime wedges for serving
Instructions
- Marinate the chicken: In a mixing bowl, rub the chicken generously with olive oil and jerk seasoning. Let the chicken marinate for at least 30 minutes; for a more pronounced flavor, refrigerate it overnight.
- Cook the chicken: Preheat your grill or skillet on medium-high heat. Sear the marinated chicken for 6–8 minutes on each side, or until the internal temperature reaches 165°F. Once done, let the chicken rest for a few minutes before slicing it thinly.
- Prepare the pineapple salsa: In a separate bowl, combine the diced pineapple, red bell pepper, red onion, chopped cilantro, lime juice, and a pinch of salt. Toss well to blend all the flavors, then let it sit for a few minutes.
- Cook the rice: Cook the rice according to the package directions. After cooking, fluff it with a fork.
- Assemble the bowls: Start with a scoop of fluffy white rice in each bowl. Add slices of the jerk chicken on top, followed by a spoonful of pineapple salsa. Garnish with extra onion, cilantro, and a wedge of lime.
Notes
Customize spice level and toppings like avocado or black beans for added flair.
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg