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Caribbean Grilled Jerk Chicken Bowls

Caribbean Grilled Jerk Chicken Bowls

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Amee


  • 4 4 oz boneless, skinless chicken breasts
  • 1 c. prepared jerk chicken marinade
  • 2 ears fresh corn on the cob husks and silk removed
  • 1 green pepper sliced into quarters
  • 1 red pepper sliced into quarters
  • 1/2 red onion sliced into rings
  • 1 c. canned black beans drained and rinsed
  • 4 c. mixed leafy greens
  • 4 tbsp. toasted almonds
  • 1/2 c. pineapple juice
  • 5 tbsp. red wine vinegar
  • 1 tbsp. brown sugar
  • 1/4 c. extra virgin olive oil
  • 1/2 tsp. salt


  • Preheat grill to medium-high heat.  Place onions in a foil packet.  Spray all other vegetables, lightly, with olive oil spray.  Place vegetables in a grill pan or straight on the grate and grill until done (corn takes about 1o minutes to grill "naked").  Remove all vegetables from grill, except onions, and cook chicken at around 425-450F.  Grill for 10 minutes, flipping once, or until internal temperature reaches 165 degrees F.  Now assemble your bowls.  Divide mixed greens, evenly, into 4 large bowls.  Cut corn off the cob and divide among the 4 bowls.  Top with black beans, grilled vegetables, pineapple and grilled chicken.  In a blender, combine pineapple juice, olive oil, red wine vinegar, brown sugar and salt.  Blend a few seconds and drizzle desired amount of pineapple vinaigrette over salads before serving.  Top with toasted almonds.