Jerk Chicken Bowl with Pineapple Salsa for Quick Meal Bliss

This Jerk Chicken Bowl with Pineapple Salsa is a celebration of bold flavors and colorful ingredients, perfect for a quick and healthy meal.

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Prep Time 15

Cook Time 15

Marinating Time 1

Total Time 1 30

Servings: 4 bowls

Course: Dinner

Cuisine: Caribbean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 lbs Boneless, skinless chicken thighs Substitute with chicken breasts for leaner option.
2 tablespoons Jerk seasoning Opt for quality brands.
2 cloves Garlic, minced Enhances flavor with aromatic depth.
1 tablespoon Fresh ginger, grated Ground ginger can be used but will slightly change flavor.
2 tablespoons Soy sauce Tamari is a gluten-free alternative.
2 tablespoons Lime juice You can substitute with lemon juice if needed.
1 tablespoon Olive oil Feel free to use any neutral oil.

For the Pineapple Salsa

1 cup Diced pineapple Fresh pineapple is best; canned works if drained.
1/2 Red bell pepper, chopped Green bell pepper can be used.
1/4 cup Red onion, chopped Can switch with white onion.
2 tablespoons Fresh cilantro, chopped Substitute with parsley for a different flavor.

For Serving

2 cups Cooked white rice Brown rice or quinoa can be used.
1 pieces Lime wedges For garnish.

Equipment

grill or skillet
mixing bowls
Cutting board
Knife

Method

Step-by-Step Instructions

In a large bowl, combine jerk seasoning, minced garlic, grated ginger, soy sauce, lime juice, and olive oil. Whisk until well-blended. Add boneless, skinless chicken thighs, ensuring they are thoroughly coated in the marinade. Cover and refrigerate for at least 1 hour, or preferably overnight.
Preheat your grill or a skillet over medium-high heat. Remove chicken thighs from the marinade, allowing excess to drip off. Grill or pan-sear the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F.
While the chicken is cooking, prepare the pineapple salsa by combining diced pineapple, chopped red bell pepper, red onion, and chopped cilantro in a medium bowl. Squeeze lime juice over and season with salt. Stir gently and chill until ready to assemble.
Layer 1 cup of cooked white rice in each serving bowl. Slice the rested jerk chicken and place it on top of the rice. Spoon the pineapple salsa over the chicken for a vibrant presentation.
Finish with lime wedges on the side for an extra burst of citrus flavor.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 49gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 60mgCalcium: 30mgIron: 2mg

Notes

Marinate overnight for best results and use fresh ingredients for optimal flavor.

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