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Jerk Chicken Bowls with Pineapple Black Bean Salsa Recipe

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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.

Ingredients

Scale

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

Find it online: https://freshrecipehub.com/jerk-chicken-bowls-with-pineapple-black-bean-salsa-recipe/