Jerk Chicken Bowl with Fresh Pineapple Salsa and Fluffy White Rice

Close up of a Jerk Chicken Bowl showing the dark reddish-brown spice rub and fluffy steamed white rice.

Jerk Chicken Bowl with Fresh Pineapple Salsa and Fluffy White Rice

This Jerk Chicken Bowl features deeply charred, spice-rubbed chicken breast served over a bed of fluffy white rice and topped with a vibrant, zesty pineapple salsa. A perfect 30-minute meal that is healthy, spicy, and sweet.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4 bowls

Course: Dinner, Lunch

Cuisine: Caribbean, Jamaican-inspired

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Jerk Chicken

1.5 lbs Chicken Breasts Boneless and skinless (680g)
2 tbsp Jerk Spice Rub Allspice, thyme, cinnamon, cayenne, brown sugar
2 tbsp Avocado Oil For high-heat searing (30ml)

Fluffy Rice

1 cup Long-Grain White Rice Rinsed thoroughly (185g)
1.5 cups Water For steaming (350ml)

Pineapple Salsa

2 cups Fresh Pineapple Diced into small cubes (330g)
1/4 cup Red Onion Finely diced (40g)
2 tbsp Fresh Cilantro Chopped (10g)
1 whole Lime Cut into wedges for serving

Equipment

1 Heavy Skillet or Cast Iron Pan Essential for achieving char marks.
1 Rice Cooker or Large Pot For steaming fluffy rice.

Method

Prepare & Sear Chicken

Pat chicken dry and coat heavily with the dark jerk spice rub until a deep reddish-brown layer forms.
Heat oil in a skillet and sear chicken for 4-5 minutes per side until distinct black char marks appear and internal temp is 165°F.

Rice & Salsa

Combine rice and water; bring to boil, then simmer covered for 15 mins. Fluff with a fork.
Toss diced pineapple, red onion, and cilantro in a bowl until well combined.

Assemble

Layer rice in a white ceramic bowl, top with sliced chicken on one side and pineapple salsa on the other. Serve with a lime wedge.

Notes

For extra heat, add 1/2 tsp of habanero pepper to the salsa.
Ensure the pan is smoking hot before adding chicken to get those authentic char marks.