Name: Jerk Chicken Bowl with Pineapple Salsa Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Caribbean
Ingredients: 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; ¼ teaspoon salt; 3 cups cooked white rice; ¼ teaspoon black pepper; Lime wedges, for serving; Optional: avocado slices, black beans, hot sauce for serving

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Introduction

Spicy, sweet, and fresh—this Jerk Chicken Bowl with Pineapple Salsa is a one-bowl wonder bursting with Caribbean flavor. Juicy grilled jerk chicken served over fluffy rice pairs perfectly with a vibrant pineapple salsa made from fresh herbs, red onion, and lime. It’s a healthy, bold, and easy meal ideal for weeknights or meal prep.

A white bowl filled with four main layers: the bottom layer is white cooked rice evenly spread, the left side has a layer of grilled chicken with a dark charred crust and golden-brown inside, in the middle top section there are bright yellow chopped pineapples sprinkled with fresh green cilantro leaves, on the right side is a colorful mix of diced red onions, red chili slices, chopped green cilantro, and small pieces of red bell pepper, topped with a half slice of bright green lime resting against the pineapple, all placed on a white marbled textured surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Rub the chicken with olive oil and jerk seasoning. Let it marinate for at least 30 minutes or overnight for deeper flavor.
Step 2: Preheat a grill or skillet to medium-high heat. Cook the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F. Let it rest before slicing.
Step 3: In a bowl, combine diced pineapple, red bell pepper, red onion, cilantro, lime juice, and salt. Mix well and set aside to let the flavors meld.
Step 4: Prepare rice according to package instructions. Fluff with a fork and keep warm.
Step 5: Assemble bowls by scooping rice into each bowl, topping with sliced jerk chicken, pineapple salsa, extra diced red onion, cilantro, and lime wedges.
Step 6: Serve immediately while the chicken is warm and the salsa is fresh. Optionally, add avocado slices, black beans, or hot sauce.

Tips & Variations

Grill the pineapple briefly before dicing for extra charred flavor in the salsa.
Keep the salsa separate if preparing meals ahead to maintain its freshness.
Swap white rice for cauliflower rice for a lower-carb option.
Use thighs instead of breasts for juicier chicken.
Adjust the amount of jerk seasoning to control the level of spice.

Storage

Store cooked chicken, rice, and pineapple salsa separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and rice before serving and add the salsa fresh to keep its bright flavor and texture.

How to Serve

A white bowl filled with a base layer of white rice at the bottom. On top of the rice, there are four pieces of grilled chicken with a dark, charred crust on the left side. Next to the chicken, a bright yellow layer of chopped pineapple is placed in the middle, sprinkled with green cilantro leaves. On the right side, a colorful mix of chopped red onion, red chili slices, green herbs, and small pieces of tomato forms a fresh, textured layer. A halved lime with visible juice segments rests on the edge of the bowl, adding a bright green pop of color. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of grilling it?

Yes! Bake the chicken at 400°F for 20-25 minutes or until it reaches an internal temperature of 165°F. For a charred effect, finish with a quick broil.

Can I use canned pineapple for the salsa?

Fresh pineapple is best for texture and flavor, but canned pineapple works if well drained. Choose pineapple packed in juice rather than syrup for the best taste.