Experience the vibrant flavors of the Caribbean in a single nourishing bowl. Succulent chicken breasts are marinated in authentic jerk seasoning, then pan-seared and served over a bed of rice and red beans. Each bowl is crowned with creamy mashed avocado, fresh mango slices, and a drizzle of sweet-spicy pineapple sauce for a perfectly balanced meal.

Why You’ll Love This Recipe

Bursting with Flavor: The bold spices of the jerk seasoning paired with a tangy pineapple sauce transport you straight to the tropics.
Balanced and Nourishing: Protein, grains, fruits, and healthy fats combine in one bowl for a complete, satisfying meal.
Quick and Accessible: Ready in under an hour with mostly pantry-staple ingredients and minimal hands-on time.
Perfect for Meal Prep: Stores beautifully in separate containers for make-ahead lunches or dinners.
Customizable: Easily adjust the heat level, grains, or vegetables to suit individual preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 pound boneless skinless chicken breasts, halved (or 6–8 chicken tenders)
¼ cup Jamaican jerk seasoning
1 tablespoon olive oil
1 red bell pepper, thinly sliced
15-ounce can red beans, drained and rinsed
2 avocados, peeled and mashed
1 mango, peeled, pitted, and sliced
5–6 cups hot cooked rice (plain long-grain white rice or coconut rice)

For the pineapple sauce:

2 tablespoons honey
½ cup fresh pineapple, diced (with juices)
2 teaspoons ketchup
1 teaspoon Dijon mustard
1 teaspoon lime juice
1 chipotle pepper in adobo (plus 1 teaspoon adobo sauce), or adjust for desired heat
½ teaspoon garlic powder
1 teaspoon granulated sugar
Salt and freshly ground black pepper, to taste tastesbetterfromscratch.com

Directions

Prepare the pineapple sauce: In a small saucepan over medium-low heat, combine honey, pineapple, ketchup, Dijon mustard, lime juice, chipotle pepper with adobo, garlic powder, and sugar. Simmer for 5–10 minutes, stirring occasionally. Season with salt and pepper, then remove from heat and set aside.
Cook the rice and beans: Prepare rice according to package instructions (or use coconut rice). When the rice is done, stir in the red beans, fluffing with a fork. Cover to keep warm.
Sear the chicken: Season both sides of the chicken with jerk seasoning. In a large skillet over medium heat, heat olive oil. Add chicken and cook 3–4 minutes per side, or until fully cooked through.
Sauté the bell pepper: During the final 2 minutes of cooking, add the sliced red bell pepper to the skillet and sauté until just tender.
Assemble the bowls: Divide the rice and bean mixture among bowls. Top each with sliced chicken, bell pepper, a scoop of mashed avocado, and fresh mango slices. Drizzle with pineapple sauce and serve immediately. tastesbetterfromscratch.com

Servings and Timing

Servings: 5
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes tastesbetterfromscratch.com

Variations

Chicken Thighs: Substitute boneless skinless chicken thighs for a juicier result; adjust cooking time as needed.
Alternative Grains: Swap rice for quinoa, farro, or cauliflower rice for a different texture or lower-carb option.
Vegetable Boost: Add sautéed zucchini, corn, or snap peas for extra color and nutrients.
Spice Level: Increase chipotle pepper or add fresh Scotch bonnet peppers for more heat, or reduce for a milder dish.
Vegan Option: Replace chicken with tofu or seasoned chickpeas; use maple syrup instead of honey in the sauce.

Storage/Reheating

To Store: Keep rice and beans, chicken, and fresh toppings (avocado, mango) in separate airtight containers in the refrigerator for up to 4 days. tastesbetterfromscratch.com
To Reheat: Warm the rice and chicken gently in a skillet over medium heat or in the microwave until heated through. Add fresh avocado and mango just before serving.
Make-Ahead Prep: Prepare pineapple sauce and chop bell pepper and mango up to one day in advance; store separately in the refrigerator.

FAQs

What is Jamaican jerk seasoning made of?

Jamaican jerk seasoning typically combines allspice, Scotch bonnet peppers, thyme, ginger, cinnamon, nutmeg, garlic, and other spices to create its signature sweet-spicy flavor.

Can I use chicken thighs instead of breasts?

Yes. Boneless skinless chicken thighs work well and remain moister; adjust cooking time to ensure they reach an internal temperature of 165 °F (74 °C).

How spicy is this recipe?

This recipe offers a moderate heat from the jerk seasoning and chipotle. You can easily adjust spiciness by varying the amount of chipotle pepper or using a milder jerk blend.

Can I make this gluten-free?

Absolutely. Ensure your jerk seasoning, ketchup, and mustard are certified gluten-free. Serve over rice or gluten-free grains.

How far in advance can I marinate the chicken?

Marinate the chicken for at least 30 minutes to develop flavor; for maximum depth, marinate up to 8 hours in the refrigerator.

Is coconut rice necessary?

Coconut rice adds a subtle sweetness and richness, but plain white rice works perfectly if you prefer or if you are avoiding coconut.

Can I freeze leftovers?

You may freeze the cooked chicken and rice separately for up to 2 months. Thaw overnight in the refrigerator before reheating.

What other fruits pair well in this bowl?

Pineapple, papaya, or sliced oranges complement the Caribbean flavors if mango is unavailable or for variety.

How can I make this recipe vegan?

Omit the chicken and replace it with grilled tofu or seasoned chickpeas; use a vegan sweetener in the pineapple sauce.

What side dishes go well with this bowl?

Serve with plantain chips, a simple green salad, or Caribbean-style coleslaw for a complete meal.

Conclusion

This Caribbean Jerk Chicken Bowl brings together the bold spices of Jamaica and fresh tropical ingredients in a convenient, customizable format. Perfect for weeknight dinners or meal prep, it promises bright flavors, balanced nutrition, and the ease of an all-in-one bowl. Give this recipe a try to elevate your home cooking with a taste of the islands.