Take your taste buds on a tropical getaway with this vibrant Jerk Chicken Bowl with Pineapple Salsa. Perfectly spiced and flame-grilled chicken is served over a fluffy bed of rice and paired with a juicy, tangy pineapple salsa bursting with bold island flavor. It’s a complete meal that hits all the right notes: spicy, sweet, savory, and refreshing.

Whether you’re meal prepping for the week or serving up a colorful dinner to impress, this dish is a no-fuss winner. The fiery jerk seasoning beautifully complements the brightness of the pineapple salsa, and the whole thing comes together in a comforting, nourishing bowl that will keep you coming back for more.

Preparation Phase & Tools to Use

To create the perfect Jerk Chicken Bowl with Pineapple Salsa, you’ll want to have a few kitchen essentials ready to go:

Grill or Grill Pan: This is crucial to achieving those iconic char marks and smoky depth of flavor on the jerk chicken. An outdoor grill works best, but a stovetop grill pan will do wonders too.
Blender or Food Processor: To make a smooth jerk marinade packed with spices and herbs. This tool ensures the marinade clings beautifully to the chicken.
Sharp Chef’s Knife: You’ll need this for prepping the fresh ingredients in the pineapple salsa. A sharp knife makes quick work of dicing pineapple, red onion, and herbs precisely.

Mixing Bowls: For tossing together the salsa ingredients and marinating the chicken evenly. Glass or stainless steel bowls are ideal.
Cutting Board: Designate one for fruit and vegetables and another for raw meat to keep things food-safe.
Meat Thermometer (optional but helpful): To ensure your chicken reaches the safe internal temperature of 165°F without overcooking.

These tools not only make the cooking process more efficient but also ensure your final dish turns out flavorful, safe, and visually stunning.

Ingredients for the Jerk Chicken Bowl with Pineapple Salsa

Chicken Breasts or Thighs: The protein star of the dish. Chicken thighs are juicier and more flavorful, while breasts are leaner.
Jerk Marinade: A blend of allspice, thyme, scotch bonnet peppers (or habanero), garlic, ginger, green onions, cinnamon, nutmeg, soy sauce, and lime juice. It infuses the chicken with bold Caribbean flavor.

Pineapple: Fresh and juicy, pineapple adds sweet acidity that balances the heat of the jerk chicken.
Red Onion: Offers crunch and sharpness in the salsa.
Red Bell Pepper: Adds color, sweetness, and a subtle crunch.

Fresh Cilantro or Mint: For a fresh herbal lift that complements the fruitiness.
Cooked White Rice: A fluffy, neutral base that soaks up the bold flavors from the chicken and salsa.
Olive Oil: Helps the chicken grill up golden and keeps the marinade smooth.

Salt & Pepper: Essential for seasoning the chicken and balancing the salsa.

How To Make the Jerk Chicken Bowl with Pineapple Salsa

Step 1: Prepare the Jerk Marinade

Combine all the marinade ingredients in a blender or food processor. Blend until smooth. Taste and adjust for heat or salt as needed.

Step 2: Marinate the Chicken

Place chicken in a bowl or zip-top bag. Pour the jerk marinade over it, making sure every piece is coated. Refrigerate for at least 2 hours, preferably overnight.

Step 3: Grill the Chicken

Preheat your grill or grill pan over medium-high heat. Remove chicken from the marinade and grill for 5-7 minutes per side or until cooked through with a slight char.

Step 4: Make the Pineapple Salsa

In a bowl, mix diced pineapple, red onion, red bell pepper, chopped cilantro, and a pinch of salt and pepper. Let it sit for 10 minutes to let the flavors meld.

Step 5: Assemble the Bowls

Scoop cooked rice into serving bowls. Slice the grilled jerk chicken and lay it on top. Spoon over the pineapple salsa generously. Garnish with extra herbs if desired.

How to Serve and Store Jerk Chicken Bowl with Pineapple Salsa

Serve this Jerk Chicken Bowl hot, straight off the grill, for the best flavor. The vibrant contrast of spicy jerk chicken and cool, zesty pineapple salsa is incredibly satisfying when freshly assembled over fluffy rice. Garnish with a few fresh cilantro leaves or a squeeze of lime for an extra pop.

If you’re meal prepping, store each component separately in airtight containers: chicken, salsa, and rice. The grilled chicken will keep well in the fridge for up to 4 days and can be reheated in a skillet or microwave. The pineapple salsa is best enjoyed within 2 days to retain its brightness and texture.

Frequently Asked Questions

What can I use instead of scotch bonnet peppers?

If you can’t find scotch bonnet peppers, habanero peppers are a great substitute. For a milder version, use jalapeños or skip the hot peppers altogether and use chili flakes.

Can I bake the jerk chicken instead of grilling it?

Absolutely! Bake the marinated chicken at 400°F for 20-25 minutes or until it reaches an internal temp of 165°F. You can finish it under the broiler for a charred finish.

Can I make this bowl vegetarian?

Yes! Substitute the chicken with grilled tofu or roasted cauliflower. Marinate them the same way for that bold jerk flavor.

What type of rice is best for this bowl?

Long grain white rice is perfect for soaking up the juicy flavors. Jasmine or even coconut rice can elevate the dish further.

Is this dish spicy?

Traditional jerk seasoning packs heat, but you can adjust the spice level by reducing the number of hot peppers or using a milder variety.

Can I freeze the jerk chicken?

Yes, grilled jerk chicken freezes well. Let it cool, slice, and store in freezer-safe bags for up to 2 months. Thaw and reheat as needed.

Want More Chicken Bowl Ideas?

If you enjoyed this Jerk Chicken Bowl with Pineapple Salsa, here are some other savory creations you might love:

• Sweet Spicy Garlic Honey BBQ Chicken Pasta for that sweet heat combo.
• Hawaiian Chicken Sheet Pan Recipe if you’re craving tropical flavors in one easy bake.
• Southwest Grilled Chicken Wraps for bold flavor on the go.
• Sweet Smoky Mango Pineapple Chicken if you love the fruit + fire combo.
• One Pan Sticky Teriyaki BBQ Chicken Rice for a saucy twist on classic bowls.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life With Olivia on Pinterest.

And let me know in the comments how your Jerk Chicken Bowl turned out. Did you use thighs or breasts? Did you spice it up or tone it down?

I love hearing how these dishes come to life in your kitchen. Ask away if you have questions—let’s keep sharing our kitchen wins together!

Jerk Chicken Bowl with Pineapple Salsa

Author: Olivia McKenney
Total Time: 30 minutes

Yield: 4 servings

Print Recipe

Description

This Jerk Chicken Bowl with Pineapple Salsa is a vibrant and flavorful dish featuring smoky jerk-marinated grilled chicken, fluffy rice, and a juicy pineapple salsa that bursts with tropical freshness. Perfect for meal prep or a weeknight dinner, it brings the spice, the sweet, and everything in between.

Instructions

1. Prepare the jerk marinade by blending together allspice, thyme, scotch bonnet peppers (or habanero), garlic, ginger, green onions, cinnamon, nutmeg, soy sauce, and lime juice until smooth.

2. Place the chicken in a bowl or zip-top bag and pour in the marinade. Coat thoroughly and refrigerate for at least 2 hours or overnight.

3. Heat a grill or grill pan over medium-high heat. Lightly oil the surface, then grill the marinated chicken for 5–7 minutes on each side or until charred and fully cooked (internal temp 165°F).

4. While the chicken grills, make the pineapple salsa by combining diced pineapple, red onion, red bell pepper, and fresh herbs in a bowl. Add salt and pepper to taste. Let sit for 10 minutes.

5. Assemble your bowls by placing a layer of rice in each bowl. Top with sliced jerk chicken and spoon the pineapple salsa over the top. Garnish with more herbs or a squeeze of lime if desired.