Jerk Chicken Bowl with Pineapple Salsa
Caribbean-inspired bowl with spicy grilled chicken, charred peppers, and sweet tangy pineapple salsa. Balanced heat, char, and acidity for a celebrated weeknight meal.
Ingredients
- Boneless, skinless chicken breasts (16 oz, four 4 oz breasts)
- Prepared jerk chicken marinade (1 cup, halal-friendly)
- Fresh corn on the cob (2 ears)
- Green pepper (1, sliced)
- Red pepper (1, sliced)
- Fresh pineapple (1/4, sliced into rings)
- Cooked rice or greens (4 cups)
- Black beans (1 cup)
- Toasted almonds (1/4 cup)
Instructions
- Marinate chicken in jerk marinade overnight.
- Grill chicken on medium-high heat until golden and juices run clear (20 minutes total).
- Grill corn and peppers until charred (5-7 minutes per side).
- Char pineapple rings on grill.
- Toss pineapple with lime juice, honey, and pinch of salt for vinaigrette.
- Layer rice/greens, chicken slices, charred veggies, pineapple salsa, black beans, and almonds in bowls.
Notes
Use thighs for extra juiciness
Frozen corn can be grilled in foil
Bell pepper mix adds color
Canned pineapple works for vinaigrette
Storage: Refrigerate components up to 3 days
Frozen corn can be grilled in foil
Bell pepper mix adds color
Canned pineapple works for vinaigrette
Storage: Refrigerate components up to 3 days
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 48gProtein: 32gFat: 12gSaturated Fat: 2gCholesterol: 80mgSodium: 280mgFiber: 4gSugar: 15g
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