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Flavorful Jerk Chicken Bowl Recipe with Easy Sweet Pineapple Salsa

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A vibrant and satisfying jerk chicken bowl featuring smoky, spicy marinated chicken paired with a bright, sweet pineapple salsa. Perfect for quick weeknight dinners or casual entertaining.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 3–4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 small Scotch bonnet pepper or habanero, finely chopped (adjust to taste)
  • 2 teaspoons ground allspice
  • 1 teaspoon dried thyme
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce (use tamari for gluten-free)
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil or vegetable oil
  • Salt and freshly ground black pepper to taste
  • 1 cup fresh pineapple, diced small
  • ½ cup red bell pepper, finely chopped
  • ¼ cup red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 2 tablespoons lime juice (for salsa)
  • 1 teaspoon honey or agave syrup
  • Salt to taste (for salsa)
  • 2 cups cooked jasmine or brown rice
  • 1 cup fresh greens or shredded cabbage (optional)
  • ½ avocado, sliced (optional)
  • Lime wedges for serving

Instructions

  1. Prepare the jerk marinade by combining minced garlic, grated ginger, finely chopped Scotch bonnet (or habanero), ground allspice, dried thyme, brown sugar, soy sauce, lime juice, olive oil, salt, and pepper in a medium bowl. Whisk until well combined.
  2. Add the chicken thighs to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes, preferably 2 hours or overnight for deeper flavor.
  3. While the chicken marinates, mix diced pineapple, red bell pepper, red onion, cilantro, jalapeño (if using), lime juice, honey, and a pinch of salt in a separate bowl. Stir gently to combine and refrigerate until ready to serve.
  4. Cook jasmine or brown rice according to package instructions. Fluff with a fork and keep warm.
  5. Heat a skillet or grill pan over medium-high heat. Add the marinated chicken thighs and cook for 5-6 minutes per side until internal temperature reaches 165°F and edges develop a nice char. Avoid moving the chicken too much.
  6. Remove chicken from the pan and let rest for 5 minutes before slicing.
  7. Assemble the bowls by placing a base of rice, adding fresh greens or shredded cabbage if using, topping with sliced jerk chicken, spooning pineapple salsa over the top, and adding avocado slices and lime wedges on the side.

Notes

Marinate chicken for at least 30 minutes; overnight is best for flavor. Adjust heat by using milder peppers or removing seeds. Bone-in chicken can be used for juicier meat but requires longer cooking. For extra char, finish under broiler for 1-2 minutes. Swap rice for cauliflower rice or quinoa for low-carb options. Use tamari for gluten-free soy sauce. Keep salsa refrigerated separately for freshness.

Nutrition

Keywords: jerk chicken, pineapple salsa, chicken bowl, Caribbean recipe, spicy chicken, easy dinner, weeknight meal, sweet and spicy

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