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Jerk Chicken Bowls with Pineapple Black Bean Salsa
4.4 from 362 votes

Jerk Chicken Bowls with Pineapple Black Bean Salsa

These Jerk Chicken Bowls layer flavorful, spiced chicken over coconut rice, topped with a fresh pineapple and black bean salsa. The coconut rice brings subtle sweetness and creaminess, while the seasoned jerk chicken adds a warm, aromatic spice blend. The salsa provides a bright, fruity contrast with black beans for texture and earthiness.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Calories: 469 kcal
Course: Appetizer, Dinner
Cuisine: American

Ingredients

Coconut Rice
  • 1 teaspoon coconut oil
  • 1/4 cup green onion sliced
  • 1 cup brown rice long grain, uncooked
  • 1 1/4 cups water
  • 1 cup coconut milk canned lite
  • 2 tablespoons cilantro chopped
  • black pepper fresh ground, to taste
  • kosher salt fresh ground, to taste
Jerk Chicken
  • 1 pound chicken breast boneless skinless
  • 2 teaspoon thyme chopped, fresh leaves
  • 1 teaspoon ground allspice
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • black pepper fresh ground, to taste
  • kosher salt fresh ground, to taste
Pineapple Black Bean Salsa
  • 2 cups pineapple diced fresh
  • 1 cup black beans rinsed and drained, canned
  • 1/4 cup green onion sliced
  • 2 tablespoons cilantro chopped
  • lime juice of
  • kosher salt to taste

Instructions

    Cup of Yum
  1. Heat the coconut oil in a medium sized saucepan over medium heat. Add the green onion and sauté for a minute. Stir in the rice, water, coconut milk, cilantro, salt and pepper. Turn the heat up to hight and bring to a boil. Reduce the heat to a simmer, cover with the lid and let it cook for 45 minutes. Remove from the heat and let the rice rest with the lid on for 5 minutes.
  2. While the rice cooks combine the thyme leaves and spices for the chicken in a small bowl. Coat the chicken in the mixture then grill, sauté or bake until the chicken is cooked through. Let the chicken rest for 5 minutes before cutting it.
  3. In a medium sized bowl combine all of the ingredients for the salsa. Taste for seasoning.
  4. To make the bowls scoop in some of the coconut rice and top with the chopped chicken, salsa and extra cilantro and lime juice if desired.

Nutrition Information

Calories 469kcal (23%) Carbohydrates 36g (12%) Protein 42g (84%) Fat 18g (28%) Saturated Fat 12g (60%) Polyunsaturated Fat 4g (24%) Cholesterol 96mg (32%) Sodium 329mg (14%) Fiber 7g (28%) Sugar 9g (18%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 469

% Daily Value*

Calories 469kcal 23%
Carbohydrates 36g 12%
Protein 42g 84%
Fat 18g 28%
Saturated Fat 12g 60%
Polyunsaturated Fat 4g 24%
Cholesterol 96mg 32%
Sodium 329mg 14%
Fiber 7g 28%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.