Caribbean Jerk Chicken Bowls

Caribbean Jerk Chicken Bowls start with a layer of coconut rice and red beans topped with jerk seasoned chicken, mangos, mashed avocado and a sweet and spicy pineapple sauce.


  • 1 pound boneless skinless chicken breasts , cut in half, (or 6-8 chicken tenders)
  • 1/4 cup Jamaican jerk seasoning (or homemade)
  • 5-6 cups white rice , cooked (or coconut rice)
  • 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

For the pineapple sauce:

  • 2 Tablespoons honey
  • ½ cup fresh pineapple and its 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 to taste, if you don't like spicy
  • 1/2 teaspoon garlic powder
  • 1 teaspoon granulated sugar
  • salt and freshly ground black pepper , to taste


  1. Combine the pineapple sauce ingredients in a small saucepan over medium-low heat. Simmer for 5-10 minutes. Remove from heat and set aside.
  2. Cook rice according to package instructions. I use plain, long-grain white rice if I'm in a hurry, or coconut rice if I have time to go the extra mile 🙂 .
  3. When the timer goes off for the rice, add the red beans to the pot and fluffy everything with a fork to toss it all together. Return the lid to keep it warm while you cook the chicken.
  4. Season chicken breasts all over with jerk seasoning.
  5. 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.
  6. During the last 2 minutes or so of cooking, add the red bell peppers to the pan to saute.
  7. Spoon rice and red beans into bowls. Add chicken and some red bell pepper, a scoop of mashed avocado, and a spoonful of fresh mango.
  8. Spoon a little of the pineapple sauce on top. Enjoy!