This easy Jerk Chicken Bowls recipe starts with a layer of coconut rice and red beans topped with jerk seasoned chicken, mangos, mashed avocado and a sweet and spicy pineapple sauce.
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.
Prepare Rice: Cook rice according to package instructions. I use my instant pot with plain, long-grain white rice if I’m in a hurry, or coconut rice if I have a few extra minutes. 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.
Cook Chicken: Season chicken 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. You could also cook the chicken on the grill.
Sauté Veggies: During the last 2 minutes or so of cooking, add the red bell peppers to the pan to sauté.
Serve: Spoon rice and red beans into bowls. Add jerk chicken and some red bell pepper, a scoop of mashed avocado, and a spoonful of fresh mango. Check out my easy tutorial for how to cut a mango! Drizzle a little pineapple sauce on top. Enjoy!
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.
To Store: Keep leftovers in the fridge, ideally stored in separate containers. This meal works great as a meal prep lunch or dinner as well!
More Popular “Bowl” Recipes:
- Spring Roll Bowls
- Grilled Hawaiian Chicken Teriyaki Bowls
- BBQ Ranch Chicken and Veggie Bowls
- Autumn Bowls
- Fajita Bowls
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Recipe
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)
- 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 hot cooked rice , or coconut rice, for serving
For the pineapple sauce:
- 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
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 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.
Notes
Nutrition
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I originally shared this recipe May 2017. Updated January 2022.
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Thoughts on using canned pineapple?
Love this recipe! Perfect combo of spicy and sweet flavors.
Made this delicious meal tonight. This is a keeper!
Made this for dinner tonight and it was wonderful! Everyone agreed that it was delicious!
I made this last night and it was phenomenal. Such a great balance of flavors. A little heat and little sweet. This will definitely go into the rotation of our must-makes.
Made this for the first time tonight and will definitely be adding this to our recipe rotation. Amazing flavors and such good balance between the spicy and sweet!
This is FABULOUS. Delicious. Scrumptious. I made it for dinner. Hubby and I ate it for three days. It was so good that I made it for my family today (Christmas Eve) and they RAVED about it. To be honest, all of your recipes are perfect. I also made the spaghetti pie and gourmet bacon Mac n cheese. Everyone loved it!!! Your recipes are the best ever. No joke.