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A handheld photo of a Jerk Chicken Bowl featuring seared chicken with dark pebbly rub and golden pineapple cubes.

Jerk Chicken Bowl with Fresh Pineapple Salsa and Black Beans

This vibrant Jerk Chicken Bowl features perfectly seared, spicy chicken with a dark pebbly rub, served over fluffy white rice with a zesty pineapple salsa, black beans, and a fresh lime wedge finish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Caribbean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs (680g) Chicken Thighs Boneless, skinless, cut into bite-sized pieces
  • 3 tbsp (45ml) Jerk Seasoning Dry rub or paste
  • 1 tbsp (15ml) Neutral Oil Avocado or vegetable oil
  • 1.5 cups (280g) White Rice Long grain or Jasmine
  • 1 can (425g) Black Beans Drained and rinsed
  • 2 cups (330g) Fresh Pineapple Diced into uniform cubes
  • 0.5 cup (60g) Red Onion Finely diced
  • 0.25 cup (15g) Fresh Cilantro Chopped
  • 1 whole Lime Juiced for salsa, extra wedge for serving

Equipment

  • 1 Cast Iron Skillet Essential for getting a deep char on the chicken.
  • 1 Medium Saucepan For steaming the rice.

Method
 

Preparation
  1. Rinse rice until water is clear. Combine with 3 cups (710ml) water and salt. Simmer covered for 15-18 minutes until grains are fluffy and individual.
  2. Combine diced golden pineapple, translucent red onion, and emerald green cilantro flecks in a bowl with lime juice. Set aside.
  3. Toss chicken in jerk seasoning until heavily coated. Heat oil in skillet. Sear chicken until visible blackened char marks appear and a pebbly crust forms (about 7-8 minutes total).
  4. Layer rice in a white ceramic bowl. Top with charred chicken, pineapple salsa, and a mound of matte black beans. Garnish with a lime wedge.

Notes

Use a high-heat oil to prevent smoking while searing the chicken.
For a milder bowl, reduce jerk seasoning by half and add extra lime juice.