Description
A flavor-packed bowl featuring juicy jerk chicken paired with a vibrant pineapple salsa and served over a buttery grain base.
Ingredients
- Chicken thighs (boneless, skinless)
- Fresh thyme (or 1 tsp dried thyme)
- Allspice (ground)
- Scotch bonnet or habanero (or milder jalapeño)
- Fresh garlic
- Brown sugar or honey
- Soy sauce or coconut aminos
- Lime juice and zest
- Fresh pineapple, diced
- Red onion, finely chopped
- Red bell pepper
- Cilantro or parsley
- Jasmine rice, coconut rice, or quinoa
- Sautéed mushrooms, sliced bell peppers, or charred corn
- Neutral oil for searing
- Butter (optional)
Instructions
- Combine jerk marinade ingredients in a blender and blend until smooth.
- Pat chicken dry, score lightly, coat with marinade, and refrigerate for at least 1 hour.
- Diced pineapple, red onion, and red bell pepper for the salsa; fold in cilantro and lime juice, then adjust salt to taste.
- Cook rice or quinoa as directed.
- Heat a skillet or grill, sear chicken for 4–6 minutes per side until internal temp reaches 165°F.
- Let chicken rest for 5 minutes before slicing.
- Sauté veggies in the same skillet until golden, finish with butter.
- Assemble bowl with rice, sliced chicken, salsa, and veggies; garnish with herbs and lime wedges.
Notes
Marinate chicken longer for deeper flavor, and avoid over-marinating in acidic mixtures. Use fresh garlic for best results.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Jerk Chicken, Pineapple Salsa, Caribbean Recipe, Healthy Bowl