Jerk Chicken Bowl

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This easy Jerk Chicken Bowl is packed with bold Caribbean flavor, served over coconut rice with pineapple salsa and your favorite toppings for the ultimate tropical meal.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Brunch, Dinner, lunch

Cuisine: Caribbean

Servings: people

Calories: 441kcal

Author: Danielle Wolter

Equipment

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.

Video

Notes

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