Caribbean Lunch Bowl: Grilled Jerk Chicken, Coconut Rice & Pineapple Salsa (Paleo-Friendly)

Allergens

None (excluding potential allergens in jerk seasoning)

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 cups jasmine rice
• 1 can (14 oz) coconut milk
• 2 cups water
• 1 tbsp jerk seasoning
• 1 cup diced pineapple
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro, roughly chopped
• 1/4 cup lime juice
• Salt and pepper to taste

Instructions

1. a. In a large bowl, mix the jerk seasoning with salt and pepper to taste. Add chicken thighs and coat evenly. b. Preheat a grill or grill pan to medium high heat. Grill chicken for 6 7 minutes per side or until cooked through. Let rest for 5 minutes before slicing. c. In a medium saucepan, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 18 20 minutes or until rice is cooked through and liquid is absorbed. d. In a small bowl, mix together pineapple, red onion, cilantro, and lime juice. Season with salt and pepper to taste. e. Assemble the lunch bowls by dividing rice among 6 bowls, adding sliced chicken, and topping with pineapple salsa.

Chef’s Insight

The key to perfect jerk chicken is marinating it with the seasoning mixture for at least 30 minutes, or even overnight for maximum flavor.

Notes

Adjust the jerk seasoning according to your preferred spice level.