Why I Love This Chicken Bowl
- Flavorful—The combination of the jerk seasoning, the homemade pineapple sauce, and the mango are so wonderful it will transport you to the Caribbean!
- Healthy—I am always a fan of all-in-one bowls like this Jerk Chicken Bowl that incorporate a protein, rice or pasta, and veggies for a complete meal! Check out more of my favorites at the end of the post.
- Crowd Pleaser—“Build-your-own” bowl recipes are always a favorite with a crowd! Everyone has fun making their own with the toppings and sauce available.
How to Make Jerk Chicken Bowls
Make Pineapple Sauce: Combine the pineapple sauce ingredients in a small saucepan over medium-low heat. Simmer for 5-10 minutes. Remove from heat and set aside.
Make Ahead and Storage Instructions
To Make Ahead: The pineapple sauce can be made ahead of time and kept in the fridge. I also chop the bell pepper and mango ahead of time. Just keep everything in separate containers in the fridge.More Popular “Bowl” Recipes
- Spring Roll Bowls
- Grilled Hawaiian Chicken Teriyaki Bowls
- BBQ Ranch Chicken and Veggie Bowls
- Autumn Bowls
- Fajita Bowls
Jerk Chicken Bowls
Author: Lauren Allen Servings: 5 Calories: 638 Cost: 11 Prep 15 Mins Cook 25 Mins Total 40 Mins- 1 pound boneless skinless chicken breasts , cut in half, (or 6-8 chicken tenders)
- 1/4 cup Jamaican jerk seasoning (or homemade)
- 1 Tablespoon olive oil
- 1 red bell pepper, sliced thin
- 15 ounce can red beans, drained and rinsed
- 2 avocados, peeled, seeded, mashed
- 1 mango, peeled and sliced around the pit
- 5-6 cups cooked white or coconut rice, for serving
- 2 Tablespoons honey
- ½ cup fresh pineapple, with juices, diced
- 2 teaspoons ketchup
- 1 teaspoon dijon mustard
- 1 teaspoon lime juice
- 1 chipotle pepper in adobo plus 1 tsp of the adobo sauce, or just the sauce, if you like mild heat
- 1/2 teaspoon garlic powder
- 1 teaspoon granulated sugar
- salt and freshly ground black pepper, to taste
Combine the pineapple sauce ingredients in a small saucepan over medium-low heat. Simmer for 5-10 minutes. Remove from heat and set aside.
Cook long grain white rice according to package instructions, or (preferred) make our coconut rice. When the timer goes off for the rice, add the red beans to the pot and fluff everything with a fork to toss it all together. Return the lid to keep it warm while you cook the chicken.
Season chicken breasts all over with jerk seasoning. Add olive oil to a large skillet over medium heat. Add chicken and cook for 3-4 minutes on each side, flipping once, until cooked through.
Add olive oil to a large skillet over medium heat. Add chicken and cook for 3-4 minutes on each side, flipping once, until cooked through. Add bell peppers to the pan during the last few minutes of cooking and sauté until tender.
Spoon rice and red beans into bowls. Add some chicken and bell pepper, a scoop of mashed avocado, and a spoonful of fresh mango. Spoon a little of the pineapple sauce on top.
Make Ahead Instructions: The pineapple sauce can be made ahead of time and kept in the fridge. I also like to chop the bell pepper and mango as well. Just keep everything in separate containers in the fridge.
Storage Instructions: Keep leftovers in the fridge, ideally stored in separate containers. This meal works great as a meal prep lunch or dinner as well!
