This Jerk Chicken Bowl with Pineapple Salsa has been our go-to summer dinner for years, a dish that balances bold Caribbean flavors with bright, fresh ingredients. I first developed this combination the summer I wanted a fresh, portable meal that could feed a family after a hot day spent outside. The combination of smoky, spicy chicken and sweet, tangy pineapple creates a contrast that always brings people to the table. Every bite is a little celebration—charred edges on the chicken, warm rice, and a salsa that snaps with acidity and herbs.

I originally used boneless skinless thighs for juiciness but switched between thighs and breasts depending on what was available at the market. I trust Walkerswood jerk seasoning when I want an authentic pantry shortcut, or you can use McCormick for a milder profile. The textures are what make this bowl memorable: tender, well-seasoned chicken, plump grains of rice, and a salsa that adds crunch and brightness. Serve it at backyard cookouts, pack it for lunch, or make a big batch for meal prep—everyone asks for seconds, and the leftovers often taste even better the next day.

Ingredients

• 1 1/2 pounds boneless skinless chicken: Thighs are juicier and more forgiving; breasts work if you prefer leaner meat. Look for organic or free-range if available for better flavor and texture.
• 2 tablespoons jerk seasoning: Use a reputable blend such as Walkerswood for authentic heat and allspice notes. If you have time, use homemade jerk mix with allspice, thyme, garlic powder, and Scotch bonnet flakes for control over heat.
• 2 tablespoons olive oil: Helps the seasoning adhere and encourages browning. Extra-virgin olive oil adds flavor, but a neutral oil (canola) can be used for higher-heat searing.
• 2 cups fresh pineapple, diced: Choose ripe pineapple that smells sweet at the stem; canned pineapple will work but fresh gives a brighter bite and better texture.
• 1 red bell pepper, diced: Adds sweetness and crunch. Select firm, glossy peppers for best texture.
• 1/2 red onion, diced (plus extra for garnish): Sharpness softens when mixed into the salsa—soak briefly in cold water if you want milder onion flavor.
• 1/2 cup fresh cilantro, chopped: Essential for freshness—substitute parsley only if you dislike cilantro.
• 2 tablespoons lime juice: Fresh-squeezed for the best acidity; bottled will work in a pinch but lacks brightness.
• 3 cups cooked white rice: Jasmine or long-grain white rice provides a neutral, fluffy base. Prepare according to package directions and fluff before serving.
• 1/4 teaspoon salt and 1/4 teaspoon black pepper: Adjust to taste; remember the seasoning in your jerk blend may add salt.
• Lime wedges: For finishing and encouraging extra acidity at the table.
• Optional: sliced avocado, 1 cup black beans (rinsed), or a few dashes of hot sauce to personalize each bowl.

Instructions

Prep and Marinate the Protein: Pat the chicken dry with paper towels. Rub 2 tablespoons olive oil over the chicken and sprinkle evenly with 2 tablespoons jerk seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Massage the rub into the meat and let marinate in a covered dish for at least 30 minutes at room temperature or up to overnight in the refrigerator. Longer marination allows the spices to penetrate and tenderize—overnight yields the boldest flavor. Cook the Chicken: Preheat a grill to medium-high or heat a heavy skillet over medium-high heat. Oil grates or pan lightly. Cook the chicken 6 to 8 minutes per side for boneless thighs or breasts, flipping once, until the internal temperature reads 165°F on an instant-read thermometer. Look for nicely charred edges and clear juices. Transfer to a cutting board and rest 5 to 10 minutes before slicing against the grain to preserve juiciness. Make the Pineapple Salsa: In a medium bowl, combine 2 cups diced pineapple, 1 diced red bell pepper, 1/2 diced red onion, 1/2 cup chopped cilantro, and 2 tablespoons fresh lime juice. Season with a pinch of salt and toss gently. Taste and adjust acidity or salt—if your pineapple is very sweet, add an extra teaspoon of lime juice. Let the salsa sit for 10 minutes to marry flavors. Prepare the Rice: Cook 3 cups of rice according to package directions (this yields about 3 cups cooked). Fluff with a fork and keep warm until serving. For meal prep, cook rice in a rice cooker and spread on a sheet pan to cool quickly for even texture. Assemble the Bowls: Divide warm rice among 4 bowls (about 3/4 cup cooked rice per bowl). Top with sliced chicken, a generous scoop of pineapple salsa, extra diced red onion if desired, cilantro, and lime wedges. Add optional avocado slices or black beans and finish with hot sauce to taste.

Storage Tips

Store leftover components separately for best quality: keep sliced chicken in an airtight container for up to 3 days in the refrigerator and store pineapple salsa in a covered glass container for up to 24 hours. Rice keeps well for 3 to 4 days when cooled quickly and refrigerated. For freezing, place sliced chicken in vacuum-seal bags or freezer-safe containers for up to 2 months; thaw overnight in the refrigerator and reheat gently in a 325°F oven or in a skillet with a splash of water to prevent drying. Avoid freezing the salsa—thawing mangles the pineapple texture.

Ingredient Substitutions

If you can’t find fresh pineapple, use canned pineapple in juice (drain well) and add an extra squeeze of lime to brighten it. Swap cilantro for fresh parsley if you dislike cilantro’s flavor. If you prefer a milder heat level, reduce the jerk seasoning to 1 tablespoon and add another tablespoon to bowls for guests who want more kick. For a gluten-free guarantee, check the jerk seasoning label or make your own blend with ground allspice, thyme, cinnamon, and a pinch of cayenne.

Serving Suggestions

Serve bowls family-style with lime wedges and hot sauce on the side. Add a scoop of black beans for fiber, a few slices of ripe avocado for creaminess, or a crisp green salad to round out the plate. For casual entertaining, set up a build-your-own bowl station with rice, sliced chicken, salsa, beans, avocado, and garnishes like pickled red onion and chopped scallions. Garnish with extra cilantro and a dusting of toasted sesame seeds or chopped roasted peanuts for crunch.

Cultural Background

This dish borrows elements from Jamaican jerk cuisine—a technique rooted in West African and Caribbean traditions that uses a spicy, aromatic dry rub and slow cooking over pimento wood for a smoky flavor. The modern pantry version leans on prepared blends but preserves the spirit of jerk: bold spices like allspice, thyme, and scotch bonnet peppers. Pairing with pineapple draws on Caribbean preferences for sweet-and-spicy contrasts commonly found in island cooking—think of fruit salsas and chutneys that brighten and balance robust proteins.

Seasonal Adaptations

In summer, use peak-ripe pineapple or swap in grilled peaches or mango for a seasonal twist. Fall and winter call for oven-roasted sweet potatoes instead of rice and a warm mango chutney in place of fresh salsa. For holidays, boost the spice and serve over coconut rice (use 1 cup canned coconut milk to replace a portion of water) to lend a festive, richer mouthfeel that pairs beautifully with jerk spices.

Meal Prep Tips

For meal prep, cook a double batch of rice, chop salsa ingredients and store them separately, and slice chicken into portions that fit lunch containers. Assemble bowls the night before without avocado to maintain texture; add avocado the day you eat it. Use microwave-safe containers for reheating and include a small container of lime wedges and hot sauce so each portion can be finished to taste. Aim for 3/4 to 1 cup cooked rice per portion and about 4 to 6 ounces of sliced chicken per bowl.

This bowl is about flavor, color, and ease—perfect for sharing and simple enough to make every week. Try it once and you’ll see why it becomes a regular request at our table. Enjoy the balance of charred spice and tropical freshness, and make it your own.