Caribbean Jerk Chicken Rice Bowl with Coconut Rice and Charred Pineapple

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.

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Prep Time 25

Cook Time 35

Total Time 1

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

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

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

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

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

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

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.