Jerk Chicken Pineapple Bowl (Bahama Breeze copycat recipe)
This Jerk Chicken Pineapple Bowl is a Bahama Breeze copycat recipe made with juicy Jamaican jerk chicken, creamy coconut rice, and fresh pineapple salsa for an easy tropical-inspired dinner.
Servings 4
Ingredients
For the Jerk Chicken:
- 1 1/2 pounds boneless skinless chicken thighs
- 2 tablespoons jerk seasoning
- 2 tablespoons green seasoning
- 1 tablespoon olive oil
For the Pineapple Salsa:
- 2 cups fresh pineapple chunks finely diced
- 1/4 cup finely diced red onion
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely diced poblano pepper
- 1 small scotch bonnet pepper seeded and finely minced
- 2 tablespoons lime juice
- 1 teaspoon fresh cilantro
- 1/8 teaspoon salt
For the Coconut Rice:
- 1 1/2 cups jasmine rice
- 1 cup coconut milk
- 1 1/4 cups chicken broth
- 1/2 teaspoon salt
Instructions
- Combine the chicken thighs, jerk seasoning, green seasoning, and olive oil in a large bowl. Toss until evenly coated. Cover and refrigerate for at least 30 minutes.
- Heat a large skillet over medium heat. Add the chicken and cook for 5–7 minutes per side, or until browned and the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
- For the salsa, combine the pineapple, red onion, red bell pepper, poblano pepper, scotch bonnet pepper, lime juice, cilantro, and salt in a small bowl. Stir gently and refrigerate until ready to serve.
- Rinse the jasmine rice until the water runs mostly clear. Add it to a medium saucepan with the coconut milk, chicken broth, and salt.
- Bring the rice to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 15 minutes.
- Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Divide the coconut rice between four bowls. Top with sliced jerk chicken and pineapple salsa, and serve immediately.