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Spicy Jerk Chicken Bowl with Fresh Pineapple Salsa

A close-up view of a jerk chicken bowl featuring sliced, seasoned chicken over rice, topped with vibrant pineapple salsa.
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Make this flavorful Jerk Chicken Bowl featuring tender, spicy grilled chicken topped with a bright, sweet pineapple salsa. A perfect Caribbean-inspired dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or breasts
  • 1/4 cup soy sauce
  • 1/4 cup fresh lime juice
  • 2 tablespoons brown sugar
  • 1 tablespoon ground allspice
  • 1 tablespoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 2 scotch bonnet peppers, minced (remove seeds for less heat)
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 large ripe pineapple, diced
  • 1/2 red onion, finely diced
  • 1/2 cup chopped cilantro
  • 1 jalapeño, seeded and minced
  • 1 tablespoon olive oil (for cooking)
  • 4 cups cooked brown rice or quinoa (for bowls)
  • 2 cups mixed greens or shredded cabbage

Instructions

  1. Combine soy sauce, lime juice, brown sugar, allspice, thyme, cinnamon, pepper, salt, nutmeg, cayenne, scotch bonnet peppers, garlic, and ginger in a bowl. This is your homemade jerk marinade.
  2. Place chicken in a resealable bag or shallow dish. Pour marinade over the chicken, ensuring it is fully coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
  3. While the chicken marinates, prepare the pineapple salsa. In a medium bowl, combine the diced pineapple, red onion, cilantro, and minced jalapeño. Mix gently. Set aside.
  4. Preheat your grill or grill pan to medium-high heat. Lightly oil the grates.
  5. Remove chicken from the marinade, letting excess drip off. Discard the remaining marinade.
  6. Grill the chicken for 6-8 minutes per side, until cooked through and internal temperature reaches 165°F. For best results, look for nice char marks.
  7. Let the grilled jerk chicken rest for 5 minutes before slicing against the grain.
  8. Assemble your bowls: Divide the cooked rice or quinoa among four bowls. Top with mixed greens or cabbage. Arrange the sliced jerk chicken over the base.
  9. Spoon a generous amount of the fresh pineapple salsa over the chicken. Serve immediately.

Notes

  • If you prefer baking, bake the marinated chicken at 400°F for 20-25 minutes, flipping halfway through.
  • For an extra layer of flavor, lightly toast the allspice berries before grinding them for the marinade.
  • This recipe makes excellent leftovers for a quick weeknight meal.

Nutrition

Find it online: https://kitchenuser.net/jerk-chicken-bowl-with-pineapple-salsa/