If you’re ready to spice up your weeknight dinner game, let me introduce you to the Jerk Chicken Bowl—a flavor-packed combo of juicy marinated chicken, tropical vibes, and all the bowl toppings your heart desires. Think: island getaway, but in a bowl you can devour on your couch in sweatpants.
Because who needs a plane ticket when you’ve got jerk seasoning, pineapple salsa, and coconut rice working their magic together?
Why This Recipe Works
- Bold Caribbean flavors – That jerk seasoning brings smoky, spicy, savory goodness that pairs perfectly with sweet pineapple salsa.
- Easy prep – Dice, marinate, sauté, boom. Dinner in under 30 minutes (after marinating).
- Customizable bowls – Coconut rice is dreamy, but you can swap it for quinoa, brown rice, or even cauliflower rice if you’re feeling virtuous.
- Meal prep friendly – These bowls reheat like a dream, so future-you will thank present-you.
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What is My Take on this Jerk Chicken Bowl?
Everyone loves a good bowl, but I wanted this one to scream tropical vacation while still being practical enough for Tuesday night. The jerk chicken bowl gets that just-right caramelization in coconut oil, the rice is creamy and slightly sweet, and the toppings? They’re your playground.
Personally, I don’t skip the pineapple salsa—it’s the perfect contrast of sweet and tangy. And yes, I may have gone overboard with crispy onions. No regrets.
Make it a Meal
This bowl is already pretty balanced, but let’s face it—we’re always looking for ways to build a feast:
- Serve with warm plantains on the side (because plantains make everything better).
- Add roasted veggies like bell peppers, zucchini, or sweet potatoes.
- Swap in black beans or chickpeas for extra heartiness.
Easy Side Dishes
- Spicy Blackened Shrimp Salad Recipe light, zesty, and the perfect fresh pairing for jerk chicken.
- Crispy Air Fryer Sweet Potatoes –for a touch of heat and sweetness.
- Crispy Parmesan Oven Fried Squash - golden, crunchy, and oh-so-addictive.
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Step By Step Instructions
This bowl gets its island vibes from coconut rice and pineapple salsa—basically the dream team of tropical flavor. Pro tip: make these before you start the chicken so you can just pile everything together when it’s ready. (Because nobody wants to be frantically dicing pineapple while their chicken gets cold.) Click the links above to grab the recipes and get prepped!
Step1: n a mixing bowl, make the marinade, then set it aside.
Step2: Cut chicken breasts into 1-inch dice. Once cut, place in a mixing bowl with the marinade and mix well.. Cover the bowl and refrigerate it for at least one hour.
Step3: In a medium- to high-heat sauté pan. Add two tablespoons of coconut oil.
Step4: Remove the marinated chicken from the refrigerator. Remove the chicken from the bowl, leaving the extra marinade in the bowl.
Step5: Place chicken in a hot sauté pan. Cook until the internal temperature is 165 degrees.
Step6: While the chicken is cooking, add coconut rice to a soup bowl.
Step7: Once the chicken is cooked, remove from the heat and top your rice with ½ cup of chicken.
Step8: Top rice and chicken with pineapple salsa. Top with green onions, crispy onions. Or your favorite bowl topping.
Expert Tips
- Don’t skip the marinating time. Even just an hour makes a huge difference in flavor. Overnight? Absolute magic.
- Hot pan = caramelization. You want that quick sear to lock in all the spicy-sweet jerk goodness.
- Toppings are key. Fresh herbs, crunchy textures, and tangy salsa make the bowl feel balanced.
Common Questions
Yes! Thighs stay juicier and bring even more flavor for meal prep and tastes even better the next day.
Depends on your jerk seasoning. If you’re spice-sensitive, start with less and add more to taste.
Absolutely—grilled jerk chicken bowls are next-level.
Storing Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or microwave.
- Keep toppings (like salsa and crispy onions) separate until serving, so they stay fresh and crunchy.
👉 Ready to bring the Caribbean to your kitchen? Whip up this Jerk Chicken Bowl, and don’t forget the pineapple salsa—it’s basically sunshine in a scoop.
Did you make these homemade apple pancakes? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Jerk Chicken Bowl
Ingredients
- 2 -7- oz chicken breasts 1-inch dice cut
- 2 tablespoons coconut oil
- Marinade:
- 2 tablespoons Jamaican jerk seasoning
- 1 tablespoon coconut sugar
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 2 tablespoons mirin
Instructions
- In a mixing bowl, make the marinade, then set it aside.
- Cut chicken breasts into 1-inch dice. Once cut, place in a mixing bowl with the marinade and mix well. Cover the bowl and refrigerate it for at least one hour.
- In a medium- to high-heat sauté pan. Add two tablespoons of coconut oil.
- Remove the marinated chicken from the refrigerator. Remove the chicken from the bowl, leaving the extra marinade in the bowl.
- Place chicken in a hot saute pan. Cook until the internal temperature is 165 degrees.
- While the chicken is cooking, add coconut rice to a soup bowl.
- Once the chicken is cooked, remove from the heat and top your rice with ½ cup of chicken.
- Top rice and chicken with pineapple salsa. Top with green onions, crispy onions. Or your favorite bowl topping.
Expert Tips:
- Don’t skip the marinating time. Even just an hour makes a huge difference in flavor. Overnight? Absolute magic.
- Hot pan = caramelization. You want that quick sear to lock in all the spicy-sweet jerk goodness.
- Toppings are key. Fresh herbs, crunchy textures, and tangy salsa make the bowl feel balanced.
Nutrition
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