Description

A quick and vibrant bowl featuring spicy jerk chicken, fresh pineapple salsa, and fluffy rice, perfect for a weeknight dinner.

Ingredients

For the Chicken

500 g Chicken thighs (Use fresh for best flavor.)
2 tbsp Jerk seasoning (Adjust based on spice preference.)
2 cloves Garlic, minced
1 tbsp Ginger, fresh, grated (Replace with ground ginger if necessary.)
2 tbsp Lime juice (Freshly squeezed is best.)
2 tbsp Soy sauce (Use low sodium for a healthier option.)
1 tbsp Olive oil (For cooking the chicken.)

For the Rice

1 cup White rice (Cook according to package instructions.)

For the Pineapple Salsa

1 cup Pineapple, fresh, diced (Canned can be used if well drained.)
1/4 cup Red bell pepper, diced
1/4 cup Red onion, diced
1 each Scotch bonnet or habanero pepper, chopped (optional) (Omit for milder salsa.)
2 tbsp Cilantro, fresh

For Serving

2 tbsp Brown sugar (Can be swapped for honey.)
Lime wedges for serving
Plain yogurt or sour cream for serving (Optional for reducing heat.)

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Instructions

Marination

Start by marinating the chicken thighs with jerk seasoning, garlic, ginger, lime juice, soy sauce, and salt and pepper. Let it marinate for at least 30 minutes.

Cooking the Rice

While the chicken is marinating, cook the white rice according to package instructions.

Cooking the Chicken

In a skillet, heat olive oil over medium heat. Add the marinated chicken and cook until browned and cooked through, about 6-8 minutes per side.
Remove the chicken from the skillet and let it rest for a few minutes before slicing.

Making the Pineapple Salsa

For the pineapple salsa, combine diced pineapple, red bell pepper, red onion, chopped Scotch bonnet pepper, and cilantro in a bowl. Mix well and set aside.

Assembling the Bowl

To assemble the bowls, scoop a serving of rice into a bowl, top with sliced jerk chicken, and spoon over the pineapple salsa.

Notes

Serve with lime wedges and a dollop of yogurt or sour cream. Leftover rice can be warmed and pan-fried with an egg. This chicken also works great in tacos the next day.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: dinner, Main Course
Cuisine: Caribbean