Jerk Chicken Bowls with Pineapple Black Bean Salsa Recipe

Introduction

This Jerk Chicken Bowl with Pineapple Black Bean Salsa offers a vibrant blend of spicy, sweet, and savory flavors. Featuring tender jerk-seasoned chicken served over coconut-infused brown rice, it’s a colorful and satisfying meal perfect for any night of the week.

Ingredients

• 1 teaspoon coconut oil
• 1/4 cup sliced green onions
• 1 cup uncooked long grain brown rice
• 1 1/4 cups water
• 1 cup canned lite coconut milk
• 2 tablespoons chopped cilantro
• Kosher salt and fresh ground black pepper to taste
• 1 pound boneless skinless chicken breasts
• 2 teaspoons fresh thyme leaves (chopped)
• 1 teaspoon ground allspice
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• Kosher salt and fresh ground black pepper to taste
• 2 cups diced fresh pineapple
• 1 cup canned black beans (rinsed and drained)
• 1/4 cup sliced green onions
• 2 tablespoons chopped cilantro
• Juice of a lime
• Kosher salt to taste

Instructions

1. Step 1: Heat the coconut oil in a medium saucepan over medium heat. Add the sliced green onions and sauté for about one minute. Stir in the brown rice, water, lite coconut milk, chopped cilantro, kosher salt, and black pepper. Increase the heat to high and bring to a boil. Once boiling, reduce to a simmer, cover with a lid, and cook for 45 minutes. Remove from heat and let the rice rest, covered, for 5 minutes.
2. Step 2: While the rice cooks, combine fresh thyme, ground allspice, granulated garlic, ground cinnamon, cayenne pepper, kosher salt, and black pepper in a small bowl. Coat the chicken breasts evenly with the spice mixture. Grill, sauté, or bake the chicken until fully cooked. Let the chicken rest for 5 minutes before slicing.
3. Step 3: In a medium bowl, mix together diced pineapple, rinsed black beans, sliced green onions, chopped cilantro, and lime juice. Season with kosher salt to taste and adjust seasoning as needed.
4. Step 4: Assemble the bowls by scooping coconut rice into bowls. Top each serving with sliced jerk chicken and the pineapple black bean salsa. Garnish with extra cilantro and lime juice if desired.

Tips & Variations

• For extra smoky flavor, try grilling the chicken over charcoal or adding a splash of smoked paprika to the spice mix.
• Replace the brown rice with quinoa or cauliflower rice for a lighter or gluten-free option.
• Add diced avocado or sliced jalapeños to the salsa for creaminess or extra heat.
• If you prefer milder spice, reduce or omit the cayenne pepper and adjust seasoning to taste.

Storage

Store leftover chicken, rice, and salsa separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken and rice gently in a skillet or microwave until heated through. Serve the salsa cold or at room temperature for the best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well with this recipe and can add extra juiciness and flavor. Adjust cooking times accordingly to ensure they are fully cooked.

Is it possible to make this recipe gluten-free?

Absolutely. All the ingredients in this recipe are naturally gluten-free. Just be sure to check that your coconut milk and any canned beans don’t contain added gluten-containing ingredients.

Jerk Chicken Bowls with Pineapple Black Bean Salsa Recipe

Print Recipe

★★★★★

4.5 from 59 reviews

A vibrant and flavorful Jerk Chicken Bowl featuring tender, spiced chicken breasts served over creamy coconut-infused brown rice, topped with a refreshing pineapple black bean salsa that adds a perfect balance of sweetness and zest.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Caribbean

Ingredients

Scale 1x2x3x

For the Coconut Rice:

• 1 teaspoon coconut oil
• 1/4 cup sliced green onions
• 1 cup uncooked long grain brown rice
• 1 1/4 cups water
• 1 cup canned lite coconut milk
• 2 tablespoons chopped cilantro
• Kosher salt and fresh ground black pepper to taste

For the Jerk Chicken:

• 1 pound boneless skinless chicken breasts
• 2 teaspoons fresh thyme leaves (chopped)
• 1 teaspoon ground allspice
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• Kosher salt and fresh ground black pepper to taste

For the Pineapple Black Bean Salsa:

• 2 cups diced fresh pineapple
• 1 cup canned black beans (rinsed and drained)
• 1/4 cup sliced green onions
• 2 tablespoons chopped cilantro
• Juice of a lime
• Kosher salt to taste

Instructions

1. Prepare the Coconut Rice: Heat the coconut oil in a medium-sized saucepan over medium heat. Add the green onions and sauté for one minute to release their flavors. Stir in the brown rice, water, lite coconut milk, chopped cilantro, kosher salt, and fresh ground black pepper. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a lid, and let the rice simmer undisturbed for 45 minutes until tender and the liquid is absorbed. Remove from heat and keep the lid on to let the rice rest for 5 minutes.
2. Cook the Jerk Chicken: While the rice cooks, combine the fresh thyme, ground allspice, granulated garlic, ground cinnamon, cayenne pepper, kosher salt, and black pepper in a small bowl. Rub this seasoning mixture thoroughly over the chicken breasts. You can then choose to grill, sauté, or bake the chicken until it is fully cooked and reaches an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes after cooking to retain juices before slicing into pieces.
3. Make the Pineapple Black Bean Salsa: In a medium-sized mixing bowl, combine the diced fresh pineapple, rinsed and drained black beans, sliced green onions, chopped cilantro, and lime juice. Season with kosher salt to taste. Mix gently to combine all flavors without mashing the ingredients.
4. Assemble the Jerk Chicken Bowls: Scoop generous portions of the coconut rice into serving bowls. Top with sliced jerk chicken and a good helping of pineapple black bean salsa. Garnish with additional chopped cilantro and a squeeze of lime juice if desired for an extra burst of freshness.

Notes

• You can cook the jerk chicken by grilling, baking, or sautéing depending on available equipment and preference.
• For an extra smoky flavor, grilling the chicken is recommended.
• Use fresh pineapple for the best balance of sweetness and acidity in the salsa.
• The rice resting time after cooking helps it to finish steaming and improves texture.
• This recipe is adaptable by swapping brown rice for white rice or quinoa if preferred.
• Adjust cayenne pepper to control the heat level of the jerk seasoning.

Keywords: Jerk Chicken, Pineapple Salsa, Coconut Rice, Caribbean Chicken Bowl, Healthy Dinner, Spicy Chicken, Black Beans