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Caribbean Jerk Chicken Rice Bowl with Coconut Rice and Charred Pineapple

Succulent jerk-spiced chicken thighs served over fragrant coconut rice with charred pineapple, black beans, and a cooling lime-cilantro crema. This bowl delivers authentic Caribbean heat balanced with tropical sweetness and creamy contrast. A vibrant, satisfying meal that brings island flavors to your table.

Caribbean jerk chicken rice bowl with coconut rice, charred pineapple, black beans, red peppers, and lime-cilantro crema garnished with fresh cilantro

Prep Time : 25 min

Cook Time : 35 min

Servings : 4

Prep Time :

25 min

Cook Time :

35 min

Servings :

4

Ingredients

For the Jerk Chicken 

• 600g boneless skinless chicken thighs


• 30g scallions, roughly chopped


• 15g fresh ginger, peeled and chopped


• 12g garlic cloves


• 8g fresh thyme leaves


• 6g ground allspice — this one on Amazon


• 4g ground cinnamon


• 3g ground nutmeg


• 2g cayenne pepper


• 8g brown sugar


• 45ml soy sauce


• 60ml fresh lime juice, divided


• 30ml vegetable oil

For the Coconut Rice

•  300g jasmine rice — this one on Amazon


• 200ml coconut milk — this one on Amazon


• 260ml water


• 4g salt


• 15g fresh cilantro, chopped


• 10ml lime juice

For the Bowl Toppings

•  400g canned black beans, drained and rinsed


• 200g fresh pineapple, cut into 2cm chunks


• 100g red bell pepper, thinly sliced


• 80g red onion, thinly sliced


• 2g ground cumin

For the Lime-Cilantro Crema

•  120g sour cream


• 30ml lime juice


• 20g fresh cilantro, chopped


• 2g garlic, minced


• Salt to taste

For Garnish

•  30g fresh cilantro leaves

•  Lime wedges

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Directions

  1. Prepare the Jerk Marinade
     Combine 30g scallions, 15g fresh ginger, 12g garlic, 8g fresh thyme leaves, 6g allspice, 4g cinnamon, 3g nutmeg, 2g cayenne pepper, 8g brown sugar, 30ml lime juice, 45ml soy sauce, and 30ml vegetable oil in a food processor. Blend until smooth. Reserve 60ml of marinade for basting.
  2. Marinate the Chicken
     Pat the chicken thighs completely dry with paper towels. Score the skin side with shallow diagonal cuts 2cm apart. Place chicken in a large bowl, pour remaining marinade over, and massage thoroughly into the meat and under the skin. Cover and refrigerate for at least 2 hours or up to 24 hours.
  3. Cook the Coconut Rice
     Rinse the jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, 260ml water, 200ml coconut milk, and 4g salt. Bring to a boil over high heat, then reduce to lowest heat, cover tightly, and cook for 15 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with fork and fold in 15g chopped cilantro and 10ml lime juice.
  4. Cook the Jerk Chicken
     Heat a large cast-iron skillet or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Place chicken skin-side down and cook undisturbed for 8-10 minutes until skin is deeply charred and crispy. Flip, brush with reserved marinade, and cook another 8-10 minutes until internal temperature reaches 75°C. Rest for 5 minutes, then slice into strips.
  5. Char the Pineapple and Make the Crema
     While chicken rests, increase heat to high and add pineapple chunks to the same pan. Char for 2-3 minutes per side until caramelized with dark grill marks. In a small bowl, prepare the crema by whisking together 120g sour cream, 30ml lime juice, 20g chopped cilantro, 2g minced garlic, and salt to taste.
  6. Assemble the Bowls
     Warm the black beans in a small saucepan with cumin and a splash of water. To assemble bowls, divide coconut rice among four bowls. Top each with sliced jerk chicken, 100g black beans, charred pineapple chunks, 25g sliced red bell pepper, and 20g thinly sliced red onion. Drizzle with lime crema and garnish with cilantro leaves and lime wedges.

*Notes : 

  • For maximum flavor, marinate the chicken overnight. The acids and spices penetrate deeply, creating more tender and flavorful meat. If short on time, a minimum 2-hour marinade will still yield excellent results.
  • Scotch bonnet peppers are traditional in jerk seasoning, but cayenne provides approachable heat for most palates. For authentic fiery jerk flavor, add 1-2 seeded scotch bonnets to the marinade blend.
  • The coconut rice can be made up to 2 days ahead and reheated gently with a splash of water. This makes meal prep efficient—simply cook fresh chicken and char the pineapple when ready to serve.

Nutrition Facts 

( per serving )

Calories

~750 kcal

Protein

 45 g

Fat

32 g

Carbs

68 g

Calories

~750 kcal

Protein

 45 g

Fat

32 g

Carbs

68 g

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Caribbean jerk chicken rice bowl with coconut rice, charred pineapple, black beans, red peppers, and lime-cilantro crema garnished with fresh cilantro

Caribbean Jerk Chicken Rice Bowl with Coconut Rice and Charred Pineapple

Succulent jerk-spiced chicken thighs served over fragrant coconut rice with charred pineapple, black beans, and a cooling lime-cilantro crema. This bowl delivers authentic Caribbean heat balanced with tropical sweetness and creamy contrast. A vibrant, satisfying meal that brings island flavors to your table.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Jamaican
Calories: 750
Ingredients Method Notes

Ingredients
  

For the Jerk Chicken
  • 600 g boneless skinless chicken thighs
  • 30 g scallions roughly chopped
  • 15 g fresh ginger peeled and chopped
  • 12 g garlic cloves
  • 8 g fresh thyme leaves
  • 6 g ground allspice
  • 4 g ground cinnamon
  • 3 g ground nutmeg
  • 2 g cayenne pepper
  • 8 g brown sugar
  • 45 ml soy sauce
  • 60 ml fresh lime juice divided
  • 30 ml vegetable oil
For the Coconut Rice
  • 300 g jasmine rice
  • 200 ml coconut milk
  • 260 ml water
  • 4 g salt
  • 15 g fresh cilantro chopped
  • 10 ml lime juice
For the Bowl Toppings
  • 400 g canned black beans drained and rinsed
  • 200 g fresh pineapple cut into 2cm chunks
  • 100 g red bell pepper thinly sliced
  • 80 g red onion thinly sliced
  • 2 g ground cumin
For the Lime-Cilantro Crema
  • 120 g sour cream
  • 30 ml lime juice
  • 20 g fresh cilantro chopped
  • 2 g garlic minced
  • Salt to taste
For Garnish
  • 30 g fresh cilantro leaves
  • item Lime wedges

Method
 

Prepare the Jerk Marinade
  1. Combine 30g scallions, 15g fresh ginger, 12g garlic, 8g fresh thyme leaves, 6g allspice, 4g cinnamon, 3g nutmeg, 2g cayenne pepper, 8g brown sugar, 30ml lime juice, 45ml soy sauce, and 30ml vegetable oil in a food processor. Blend until smooth. Reserve 60ml of marinade for basting.
Marinate the Chicken
  1. Pat the chicken thighs completely dry with paper towels. Score the skin side with shallow diagonal cuts 2cm apart. Place chicken in a large bowl, pour remaining marinade over, and massage thoroughly into the meat and under the skin. Cover and refrigerate for at least 2 hours or up to 24 hours.
Cook the Coconut Rice
  1. Rinse the jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, 260ml water, 200ml coconut milk, and 4g salt. Bring to a boil over high heat, then reduce to lowest heat, cover tightly, and cook for 15 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with fork and fold in 15g chopped cilantro and 10ml lime juice.
Cook the Jerk Chicken
  1. Heat a large cast-iron skillet or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Place chicken skin-side down and cook undisturbed for 8-10 minutes until skin is deeply charred and crispy. Flip, brush with reserved marinade, and cook another 8-10 minutes until internal temperature reaches 75°C. Rest for 5 minutes, then slice into strips.
Char the Pineapple and Make the Crema
  1. While chicken rests, increase heat to high and add pineapple chunks to the same pan. Char for 2-3 minutes per side until caramelized with dark grill marks. In a small bowl, prepare the crema by whisking together 120g sour cream, 30ml lime juice, 20g chopped cilantro, 2g minced garlic, and salt to taste.
Assemble the Bowls
  1. Warm the black beans in a small saucepan with cumin and a splash of water. To assemble bowls, divide coconut rice among four bowls. Top each with sliced jerk chicken, 100g black beans, charred pineapple chunks, 25g sliced red bell pepper, and 20g thinly sliced red onion. Drizzle with lime crema and garnish with cilantro leaves and lime wedges.

Notes

– For maximum flavor, marinate the chicken overnight. The acids and spices penetrate deeply, creating more tender and flavorful meat. If short on time, a minimum 2-hour marinade will still yield excellent results.
– Scotch bonnet peppers are traditional in jerk seasoning, but cayenne provides approachable heat for most palates. For authentic fiery jerk flavor, add 1-2 seeded scotch bonnets to the marinade blend.
– The coconut rice can be made up to 2 days ahead and reheated gently with a splash of water. This makes meal prep efficient—simply cook fresh chicken and char the pineapple when ready to serve.