Print

Jerk Chicken Bowl with Zesty Pineapple Salsa Recipe

Print Recipe

Experience a tropical escape with this Jerk Chicken Bowl featuring juicy, marinated chicken and a vibrant pineapple salsa. It’s a flavor-packed meal that’s both comforting and refreshing, perfect for any occasion.

Ingredients

  • Boneless, skinless chicken thighs
  • Jerk seasoning/marinade (fresh Scotch bonnet peppers, scallions, fresh ginger, garlic, allspice berries or ground allspice, thyme, cinnamon, nutmeg, brown sugar, soy sauce or tamari, lime juice, apple cider vinegar)
  • Fresh pineapple, diced
  • Red onion, finely diced
  • Cilantro, chopped
  • Jalapeño or Scotch bonnet, finely minced
  • Lime juice, freshly squeezed
  • Optional: red bell pepper, finely diced
  • Optional: avocado, diced
  • Rice (jasmine rice, basmati rice, or coconut rice)
  • Canned black beans, rinsed and drained
  • Avocado, sliced or diced
  • Extra fresh cilantro, for garnish
  • Lime wedges, for garnish

Instructions

  1. Prepare the jerk marinade by processing all marinade ingredients in a food processor until it forms a thick paste.
  2. Pat the chicken thighs dry with paper towels and combine them with the jerk marinade in a large bowl or resealable bag, ensuring they are thoroughly coated.
  3. Cover the bowl or seal the bag and refrigerate for at least 2 hours, ideally overnight.
  4. While the chicken is marinating, prepare the pineapple salsa by combining diced fresh pineapple, finely diced red onion, chopped cilantro, and minced jalapeño in a medium bowl.
  5. Squeeze in fresh lime juice and gently toss everything together, then cover and refrigerate for at least 30 minutes.
  6. Preheat your cooking equipment: grill to medium-high heat, oven to 400°F (200°C), or air fryer to 375°F (190°C).
  7. Cook the chicken: grill for 6-8 minutes per side, bake for 20-30 minutes, or air fry for 15-20 minutes until cooked through.
  8. Let the chicken rest for 5-10 minutes before dicing or slicing it into bite-sized pieces.
  9. Cook the rice according to package instructions, or make coconut rice by using half water and half canned coconut milk.
  10. Rinse and drain the canned black beans, warming them gently if desired.
  11. Assemble the bowls by starting with a portion of rice, then adding diced jerk chicken, black beans, and a scoop of pineapple salsa.
  12. Finish with slices or chunks of avocado and garnish with extra cilantro and a lime wedge.

Nutrition

Keywords: Marinate the chicken longer for deeper flavor. Adjust the heat level of the dish by using less Scotch bonnet or opting for jalapeño. Consider making coconut rice for added sweetness.

Find it online: https://softtasty.com/jerk-chicken-bowl-with-zesty-pineapple-salsa-recipe/