These delicious Caribbean Jerk Chicken Bowls start with a layer of coconut rice and red beans topped with jerk seasoned chicken, mangos, mashed avocado and a sweet and spicy pineapple sauce.
I love it when a simple idea turns into a masterpiece dinner! I love adding jerk seasoning to meat for a fun and different flavor, and I’ve been wanting to make some sort of Caribbean jerk chicken bowl for a while. I’m such a huge fan of all-in-one dinner bowls that incorporate a protein, rice or pasta, and veggies in one bowl for a gorgrous and well-rounded meal.
Two of my favorites–especially during the spring and summer–are these Grilled Hawaiian Chicken Teriyaki Bowls and BBQ Ranch Grilled Chicken and Veggie Bowls . Both are fabulous!
For these bowls you can use regular cooked white rice, or make some yummy coconut rice and red beans. I used my instant pot to make the rice- I’m a little obsessed with how well it cooks rice and how easy the process is.
Also, check out my easy tutorial for how to cut a mango!
Meanwhile, make the sauce. It’s super simple and has a great sweet and spicy flavor. Season the chicken with jerk seasoning (you can use store-bought, or make your own!) and grill it or cook it in a skillet. Mash an avocado. Chop some mango and bell pepper. Layer everything over your rice, and dig in! So many great flavors that compliment each other well.
CONSIDER TRYING SOME OF MY OTHER FAVORITE “BOWL” RECIPES:
- Spring Roll Bowls
- BBQ Ranch Grilled Chicken and Veggie Bowls
- Coconut Curry Chicken and Veggie Bowls
- Chipotle Chicken Fajita Bowls
- Grilled Hawaiian Chicken Teriyaki Bowls
- Sweetfire Chipotle Chicken Bowls
- Honey- Lime Chipotle Chicken Fajita Bowls
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Caribbean Jerk Chicken Bowls
Ingredients
- 1 pound boneless skinless chicken breasts , cut in half, (or 6-8 chicken tenders)
- 1/4 cup Jamaican jerk seasoning (or homemade)
- 5-6 cups white rice , cooked (or coconut rice)
- 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
For the pineapple sauce:
- 2 Tablespoons honey
- ½ cup fresh pineapple and its 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 to taste, if you don't like spicy
- 1/2 teaspoon garlic powder
- 1 teaspoon granulated sugar
- salt and freshly ground black pepper , to taste
Instructions
- 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 rice according to package instructions. I use plain, long-grain white rice if I'm in a hurry, or coconut rice if I have time to go the extra mile 🙂 .
- When the timer goes off for the rice, add the red beans to the pot and fluffy 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.
- During the last 2 minutes or so of cooking, add the red bell peppers to the pan to saute.
- Spoon rice and red beans into bowls. Add chicken and some red bell pepper, a scoop of mashed avocado, and a spoonful of fresh mango.
- Spoon a little of the pineapple sauce on top. Enjoy!
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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Christy C Anderson says
Love, love, love this recipe! The sauce itself gets rave reviews all around.
Ali says
Allergic to mango, but love this recipe. Any ideas for mango substitute?
Lauren Allen says
You could use pineapple instead!
Chrissy Blake says
Another big win in my house! We did the pineapple sub for mango since Im allergic and it was amazing! Thank you also for your simple and easy to follow coconut rice recipe! I have always been scared to make rice in the past lol this was super yummy!
Lauren Allen says
That’s what I love to hear! Love the substitution of pineapple–I bet it was delicious! Thank you for commenting 🙂
Ella says
Love this recipe! I have made it several times! I always double the pineapple sauce, too good not to have a ton. 🙂
Jessica says
This is one of my favorite recipes ever! Doubling the sauce is a must.
Meggan says
Hands down my family’s favorite dinner. My kids and husband beg for this every week. I never complain since its my favorite as well. I do double the sauce The only change I make is I marinate the chicken over night and I cook it on the grill. SOOOO Delish! Thanks for making an incredible recipe.
Kaitlin says
So good! I didn’t love the sauce personally, but my husband did. He ate way too much of this meal 😆
Definitely will be making again!
Kaitlin says
I don’t know why this went as a “reply” Whoops!
Gail says
Delicious and filling! My family really enjoyed this one. The coconut rice tied it all together.
Michelle Goff says
delicious!
Victoria says
Is the calories for all 4 servings or one ?
Lauren Allen says
The nutrition estimates are based on one serving! (Not including the sauce). The recipe realistically serves 5-6.
Judy Klein says
I realize this is an older post..however I just saw it yesterday. Rarely do I leave a review, even tho I read everyone elses. HANDS DOWN STINKING DELICIOUS!! Followed recipe to a T except I dropped my chicken tenders in a bag with OJ and olive oil and jerk seasoning and let them sit in the fridge for the afternoon. Also made the coconut rice to go with.. and definitely doubled the pineapple sauce….OMG we were in heaven. We had a contractor here working and he walked in and said whatever your making smells delicious….can I have the recipe for my wife!! Thanks for a great recipe! It’s so good, that my husband and youngest asked if we could make wings with it this weekend! If anyone needs a jerk seasoning…check out Helens on Amazon…its a lil $$$ but a lil bit goes a long way.