Caribbean Jerk Chicken Bowl is a bold, colorful, and flavorful dish that brings together tender, spicy jerk chicken with sweet tropical fruit, hearty rice, and fresh toppings. Every bite is a balance of heat, sweetness, and texture, making it one of my favorite go-to bowls for a taste of the islands at home.

Why I Love This Recipe

I love how this bowl captures the vibrant energy of Caribbean cooking in one dish. The jerk chicken is packed with flavor—spicy, smoky, and tangy—while the fresh pineapple or mango adds just the right amount of sweetness. When I layer it all over rice with beans and avocado, it becomes a wholesome, filling, and truly satisfying meal.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Jerk Chicken:

Boneless, skinless chicken breasts or thighs
Jerk seasoning
Olive oil
Fresh lime juice

For the Bowl:

Cooked rice (white, brown, or jasmine)
Black beans, rinsed and drained
Pineapple or mango, diced
Red bell pepper, thinly sliced
Avocado, sliced
Fresh cilantro, chopped
Lime wedges (optional)
Plantain chips (optional, for crunch)

Directions

Marinate the chicken:
I mix jerk seasoning, olive oil, and lime juice in a bowl, then coat the chicken and let it marinate in the fridge for at least 30 minutes—longer if I have time.
Cook the chicken:
I grill or sear the chicken over medium-high heat for about 6–7 minutes per side, until fully cooked. After resting for a few minutes, I slice it thinly.
Assemble the bowl:
I start with a base of cooked rice, then layer on the black beans, sliced jerk chicken, pineapple or mango, bell pepper, and avocado.
Garnish and serve:
I top the bowl with chopped cilantro and a squeeze of fresh lime juice. If I want extra crunch, I throw on a few plantain chips.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Grain swap: Sometimes I use quinoa or cauliflower rice instead of regular rice for something lighter.
Protein options: Shrimp or tofu work great in place of chicken. I just season and cook them the same way.
Extra veggies: I add in cucumber, corn, or shredded cabbage for more crunch and freshness.
Creamy topping: A drizzle of spicy mayo or lime yogurt sauce takes the bowl to the next level.

Storage/Reheating

Storage: I store the rice, chicken, and beans in one container and keep fresh toppings like fruit and avocado separate in the fridge. Everything keeps well for up to 3 days.
Reheating: I reheat the rice and chicken in the microwave, then add the fresh toppings right before serving.

FAQs

How spicy is jerk seasoning?

It can be pretty spicy, depending on the brand. I adjust how much I use to control the heat or mix in a little honey if I want to mellow it out.

Can I make this bowl ahead of time?

Yes! I prep everything ahead and store it separately. Then I just assemble the bowl when I’m ready to eat.

What fruit works best?

I love using pineapple or mango for sweetness, but I’ve also tried papaya and even grilled peaches—they all work great.

Can I cook the chicken in the oven?

Absolutely. I bake it at 400°F for about 20–25 minutes or until the internal temperature hits 165°F.

What’s a good sauce to drizzle on top?

A creamy lime yogurt sauce, spicy mayo, or even a bit of jerk BBQ sauce adds an extra layer of flavor.

Conclusion

Caribbean Jerk Chicken Bowl is one of those meals I turn to when I want something exciting, fresh, and full of flavor. It’s colorful, easy to customize, and always leaves me feeling satisfied. Whether I’m making it for meal prep or a fun dinner, this bowl never disappoints.