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Close-up of grilled jerk chicken with deep char marks and a dark brown crust in a bowl.
FL Recipes

Jerk Chicken Bowl with Fresh Pineapple Salsa and Roasted Corn

This vibrant Jerk Chicken Bowl features perfectly charred grilled chicken, fluffy white rice, and a zesty pineapple salsa. A healthy, high-protein meal bursting with authentic Caribbean flavors and colorful, fresh ingredients.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Caribbean, Jamaican
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Components
  • 1.5 lbs Chicken Breast Boneless, skinless (680g)
  • 2 tbsp Jerk Seasoning Paste Wet or dry rub
  • 1.5 cups White Rice Long-grain, rinsed (300g)
  • 2 cups Fresh Pineapple Cubed tidbits (330g)
  • 0.5 cup Red Onion Finely diced (80g)
  • 1 cup Corn Kernels Roasted (150g)
  • 15 oz Black Beans Canned, rinsed and seasoned (425g)

Equipment

  • 1 Outdoor Grill or Grill Pan Used to achieve char marks on the chicken.
  • 1 Medium Saucepan For steaming the fluffy white rice.

Method
 

Bowl Assembly
  1. Rinse rice until water is clear. Simmer in 2.25 cups (540ml) water for 15 minutes until grains are fluffy and separated.
  2. Apply jerk marinade to chicken. Grill over medium-high heat until a dark brown crust and char marks form (165°F/74°C internal). Slice into thick fanned pieces.
  3. Toss pineapple, red onion, and cilantro for the salsa. Roast corn in a skillet until golden brown.
  4. Layer rice in a bowl. Place chicken on the left, salsa on the right, and add beans and corn. Garnish with lime, cilantro, and red pepper flakes.

Nutrition

Calories: 520kcalProtein: 38gFat: 12gFiber: 9g

Notes

Always let the chicken rest for 5 minutes before slicing to keep it juicy.
Rinse your rice thoroughly to ensure the grains don't stick together.
Keyword Grilled Jerk Chicken,Jerk Chicken Bowl,Pineapple Salsa

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