Caribbean Jerk Chicken Bowl with Pineapple Salsa and Coconut Rice – A Flavorful Island Feast

Allergens

None

Ingredients

• 4 boneless, skinless chicken thighs
• 2 cups jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup pineapple, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tablespoons olive oil
• Jerk seasoning (see recipe below)
• Salt and pepper, to taste Jerk Seasoning:
• 2 tablespoons dried thyme
• 2 tablespoons ground allspice
• 1 tablespoon cayenne pepper
• 1 tablespoon brown sugar
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cloves

Instructions

1. In a small bowl, combine all jerk seasoning ingredients and mix well. Rub the chicken thighs with olive oil and then generously coat them with the jerk seasoning mixture, ensuring an even layer on both sides. Allow to marinate for at least 30 minutes or overnight for best results.
2. Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rice, coconut milk, and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 17 20 minutes or until all liquid is absorbed and rice is tender. Set aside.
3. Heat a large non stick skillet over medium high heat. Cook the marinated chicken thighs for about 5 6 minutes on each side or until fully cooked and no pink remains. Remove from the skillet and let it rest for a few minutes before slicing.
4. In a small bowl, combine diced pineapple, red bell pepper, red onion, and cilantro to make the salsa. Season with salt and pepper to taste.
5. To assemble the dish, place a scoop of coconut rice in a serving bowl, top with sliced jerk chicken, and spoon the pineapple salsa over the top. Enjoy this flavorful Caribbean lunch!

Chef’s Insight

Experiment with different fruits in the salsa, like mango or papaya, to change up the flavor profile.

Notes

Adjust the heat level of the jerk seasoning according to your preference.