Description
This jerk chicken bowl with pineapple salsa is a flavor-packed Caribbean-inspired recipe made with juicy grilled chicken thighs, sweet and tangy pineapple salsa, and fluffy rice. It’s a perfect high-protein meal prep option that’s gluten-free, tropical, and bursting with spice and freshness. A satisfying and healthy chicken rice bowl recipe for weeknight dinners or lunches.
Ingredients
1 ½ pounds chicken thighs
2 tablespoons jerk seasoning
2 tablespoons lime juice
1 tablespoon olive oil
2 cups cooked rice
1 cup chopped pineapple
¼ cup finely diced red onion
½ cup diced cucumber
2 tablespoons chopped cilantro
1 avocado or ¼ cup plain yogurt (optional for topping)
Lime wedges for serving (optional)
Instructions
1. In a bowl, whisk together jerk seasoning, lime juice, olive oil, and a pinch of salt.
2. Add chicken thighs and toss to coat. Cover and marinate for at least 30 minutes or up to 24 hours in the refrigerator.
3. Preheat grill or skillet over medium-high heat. Cook chicken for 6 to 8 minutes per side or until cooked through and charred.
4. While the chicken cooks, mix pineapple, red onion, cucumber, lime juice, and cilantro in a bowl to make the salsa. Set aside.
5. Slice cooked chicken.
6. Assemble bowls by adding rice, topping with sliced chicken, pineapple salsa, and avocado or yogurt.
7. Garnish with fresh cilantro and lime wedges before serving.
Notes
This recipe is excellent for meal prep and can be stored in separate containers.
You can substitute chicken breasts for thighs if you prefer leaner meat.
Letting the salsa sit for a few minutes helps the flavors blend better.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken Recipes
- Method: Grilled or Pan-Seared
- Cuisine: Caribbean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 8g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 120mg