Jerk Chicken Bowl with Pineapple Salsa Recipe
This Jerk Chicken Bowl with Pineapple Salsa is a vibrant, flavorful Caribbean-inspired dish featuring juicy grilled jerk chicken served over fluffy white rice and topped with a fresh, tangy pineapple salsa. Perfectly balanced with spicy, sweet, and herbaceous notes, it’s ideal for a healthy weeknight dinner or meal prep that’s both gluten-free and packed with protein.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: Caribbean
- Diet: Gluten Free
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 2 tablespoons jerk seasoning
- 2 tablespoons olive oil
Pineapple Salsa
- 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
Other Ingredients
- 3 cups cooked white rice
- ¼ teaspoon black pepper
- Lime wedges, for serving
- Optional: avocado slices, black beans, hot sauce for serving
Instructions
- Marinate the Chicken: Rub the chicken breasts or thighs with olive oil and jerk seasoning. Cover and let them marinate in the refrigerator for at least 30 minutes, or overnight for a deeper, more intense flavor.
- Grill or Sear the Chicken: Preheat your grill or skillet over medium-high heat. Cook the chicken for 6 to 8 minutes on each side, or until the internal temperature reaches 165°F (74°C). Allow the chicken to rest for a few minutes before slicing to retain its juices.
- Prepare the Pineapple Salsa: In a medium bowl, combine diced fresh pineapple, red bell pepper, diced red onion, chopped cilantro, lime juice, and a pinch of salt. Stir well and set aside to let the flavors meld together.
- Cook the Rice: Prepare the white rice according to the package instructions. Once cooked, fluff the rice with a fork and keep it warm until serving.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each with sliced jerk chicken, a generous scoop of pineapple salsa, extra diced red onion, fresh cilantro, and lime wedges for squeezing.
- Serve: Serve the bowls immediately while the chicken is still warm and the pineapple salsa is fresh. Optionally, garnish with avocado slices, black beans, or a drizzle of hot sauce for added flavor and texture.
Notes
- For extra smoky char flavor, briefly grill the pineapple before dicing it for the salsa.
- If meal prepping, store the chicken, rice, and salsa separately to preserve textures and freshness.
- Use cauliflower rice as a low-carb alternative to white rice.
- Adjust the amount of jerk seasoning to control the spice level, or add creamy toppings like yogurt or avocado to mellow the heat.
Keywords: jerk chicken, pineapple salsa, chicken bowl, healthy dinner, gluten-free recipe, Caribbean cuisine, grilled chicken, summer dinner, meal prep
