Description
A vibrant culinary journey featuring grilled chicken marinated in jerk seasoning, paired with a refreshing pineapple salsa and creamy white rice.
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 2 tablespoons jerk seasoning
- 2 tablespoons olive oil
- 2 cups fresh pineapple, diced
- 1 red bell pepper, diced
- ½ red onion, diced (plus extra for garnish)
- ½ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 3 cups cooked white rice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Lime wedges, for serving
Instructions
- Marinate the chicken by rubbing with olive oil and jerk seasoning. Let it marinate for at least 30 minutes, preferably overnight in the fridge.
- Preheat grill or skillet over medium-high heat and cook the marinated chicken for 6–8 minutes on each side until it reaches an internal temperature of 165°F. Let it rest, then slice thinly.
- Prepare the pineapple salsa by mixing diced pineapple, red bell pepper, red onion, cilantro, lime juice, and a sprinkle of salt in a bowl.
- Cook the white rice according to package directions. Fluff with a fork once done.
- Assemble the bowls with a layer of rice, sliced jerk chicken, and a generous helping of pineapple salsa. Garnish with extra diced onion, cilantro, and lime wedges.
- Serve warm and customize with avocado, black beans, or hot sauce as desired.
Notes
Marinate chicken ahead for deeper flavor. Avoid overcooking chicken for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg