Description
A vibrant and easy-to-make Jerk Chicken Bowl featuring juicy chicken thighs and a refreshing pineapple salsa, perfect for busy weeknights.
Ingredients
For the Chicken and Rice
- 500 g Chicken thighs (Boneless, skin-on recommended for juiciness)
- 2 tbsp Jerk seasoning (Store-bought or homemade)
- 1 cup White rice (Cook according to package instructions)
- 1 tbsp Olive oil (For cooking the chicken)
- Salt and pepper to taste (For seasoning)
For the Pineapple Salsa
- 1 cup Pineapple, fresh (Diced)
- 1/4 cup Red bell pepper (Diced)
- 1/4 cup Red onion (Diced)
- 1 Scotch bonnet or habanero pepper (Chopped, adjust for spice preference)
- 2 tbsp Lime juice (Freshly squeezed)
- 2 tbsp Soy sauce (For umami flavor)
- 1 tbsp Brown sugar (Adjust to taste)
- 2 tbsp Cilantro, fresh (Chopped)
- 2 cloves Garlic (Minced)
- 1 tbsp Ginger, fresh (Minced)
Instructions
Preparation
- Marinate the chicken thighs with jerk seasoning, cilantro, minced garlic, ginger, and lime juice. Let it sit for at least 30 minutes.
Cooking the Rice
- Cook the white rice according to package instructions.
Cooking the Chicken
- Heat olive oil in a pan over medium heat. Add the marinated chicken and cook until done, about 6-7 minutes on each side.
Making the Salsa
- While the chicken cooks, dice the pineapple, red bell pepper, red onion, and Scotch bonnet pepper to make the salsa.
- Mix the diced ingredients together with brown sugar, soy sauce, lime juice, and season with salt and pepper.
Serving
- Serve the chicken over a bed of rice and top with the vibrant pineapple salsa.
Notes
If you only have 15 minutes, marinate at room temp while the rice cooks. It is not perfect, but still good. Adjust ingredients based on availability and preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Cuisine: Caribbean