Jerk Chicken Pineapple Bowl (Printable)
Tropical bowl of spicy jerk chicken, jasmine rice, pineapple salsa, avocado, and crisp cabbage.
# What You’ll Need:
→ Jerk Chicken
01 - 4 boneless, skinless chicken thighs
02 - 2 tablespoons jerk seasoning
03 - 1 tablespoon olive oil
04 - 1 tablespoon soy sauce or tamari
05 - 2 teaspoons brown sugar
06 - Juice of 1 lime
07 - 2 cloves garlic, minced
→ Pineapple Salsa
08 - 1 cup fresh pineapple, diced
09 - 1/2 small red onion, finely chopped
10 - 1/2 red bell pepper, diced
11 - 1 jalapeño, seeded and finely chopped
12 - 1/4 cup fresh cilantro, chopped
13 - Juice of 1 lime
14 - Salt to taste
→ Bowl Ingredients
15 - 2 cups cooked jasmine or basmati rice
16 - 1 cup shredded red cabbage
17 - 1 avocado, sliced
18 - 1/4 cup scallions, sliced
19 - Lime wedges, for serving
# How To Make It:
01 - In a mixing bowl, blend jerk seasoning, olive oil, soy sauce, brown sugar, lime juice, and minced garlic until combined. Coat chicken thighs thoroughly and marinate for at least 15 minutes or up to 12 hours under refrigeration.
02 - In a separate bowl, mix diced pineapple, red onion, bell pepper, jalapeño, cilantro, lime juice, and salt. Toss evenly and allow flavors to develop while you cook the chicken.
03 - Preheat a grill pan or skillet over medium-high heat. Add chicken thighs and sear for 6 to 7 minutes per side until cooked through and lightly charred. Remove from heat, rest for 2 to 3 minutes, then slice across the grain.
04 - Distribute cooked rice into four bowls. Top each with red cabbage and avocado. Arrange sliced jerk chicken over vegetables, spoon pineapple salsa on top, and finish with scallions and lime wedges.
# Expert Tips:
01 -
- Swapping out plain chicken for jerk-seasoned thighs brings a kick that's as exciting midweek as it is at a party.
- The zesty, juicy pineapple salsa somehow manages to steal the show and keeps every bowl feeling fresh and new.
02 -
- Once, being too short on marinade time left the seasoning tasting harsh—at least 15 minutes is non-negotiable.
- I used canned pineapple once and forgot to drain it; the salsa became soupy, so always drain or pat dry before dicing.
03 -
- Always let your chicken rest before slicing so the juices stay in and every bite is succulent.
- Finishing the salsa with a few drops of hot sauce can nudge the whole bowl up a notch, if you like things fiery.