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.
Caribbean Jerk Chicken Bowl
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Bowl
- Method: Stovetop
- Cuisine: Asian-Inspired, Japanese-Inspired
Description
Teriyaki Chicken Rice Bowl is a flavorful and satisfying meal featuring juicy chicken in a glossy homemade teriyaki sauce served over fluffy rice with colorful vegetables. This easy 30-minute recipe is perfect for weeknight dinners, meal prep, or whenever you’re craving a sweet-savory bowl of comfort.
Ingredients
- For the Teriyaki Sauce:
- ⅓ cup low-sodium soy sauce
- ⅓ cup water
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch + 2 tablespoon water (slurry)
- 1 tsp toasted sesame oil (optional)
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp oil (avocado or vegetable)
- Salt and black pepper, to taste
- For Serving:
- 2 cups cooked white or brown rice
- 2–3 cups steamed or stir-fried vegetables (broccoli, carrots, bell peppers, snap peas)
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Make the teriyaki sauce: In a small saucepan, whisk together soy sauce, water, brown sugar, vinegar, honey, garlic, and ginger. Bring to a simmer. Mix cornstarch with water to form a slurry, then stir it into the sauce. Simmer for 1–2 minutes until thickened. Remove from heat.
- Cook the chicken: Season chicken with salt and pepper. In a skillet over medium-high heat, cook for 6–8 minutes per side until golden and cooked through. Let rest, then slice into strips.
- Combine with sauce: Return sliced chicken to the pan and pour the teriyaki sauce over it. Simmer for a minute to coat.
- Assemble bowls: Add rice to bowls, then top with teriyaki chicken and vegetables. Garnish with sesame seeds and green onions.
Notes
- Swap chicken for shrimp, tofu, or beef.
- Use cauliflower rice or quinoa for a low-carb option.
- Add pineapple for a tropical twist.
- Drizzle with sriracha for extra heat.
- Use tamari for a gluten-free version.
