Caribbean Grilled Jerk Chicken Bowl

This Caribbean Grilled Jerk Chicken bowl recipe is an easy and nutritious meal, made with fresh corn, peppers, onions, marinated chicken, pineapple, black beans, and mixed greens (or rice) with a fresh pineapple vinaigrette.

Course Main Course

Cuisine Fusion

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 469kcal

Author Amee

Ingredients

For the bowls:

16 oz boneless, skinless chicken breasts (I used four 4 oz breasts)
1 cup prepared jerk chicken marinade *I use mild (Walkerswood is a personal fav)
2 ears fresh corn on the cob husks and silk removed
1 green pepper sliced into quarters
1 red pepper sliced into quarters
¼ fresh pineapple sliced into rings
½ red onion sliced into rings
1 cup canned black beans drained and rinsed
4 cups mixed leafy greens *or 4 cups of cooked rice (or you can do a combo of both)
4 tbsp toasted almonds

For the vinaigrette:

½ cup pineapple juice
5 tbsp red wine vinegar
1 tbsp brown sugar
¼ cup extra virgin olive oil
½ tsp salt

Instructions

Before you start grilling, marinate the chicken with the jerk chicken marinade in a zip-top bag in the fridge, preferably overnight for the best flavor.
Preheat your grill to medium-high heat (around 425–450°F) and brush the grates with oil. Drizzle the corn cobs, fresh veggies, and pineapple with olive oil (or spray well with olive oil spray). Place the onions in a foil packet and seal tightly.
Grill the corn, vegetables, and pineapple directly on the grates (or in a grill pan) until they’re nicely charred and tender, turning occasionally. Remove from the grill and set aside, leaving the onions on the grill to continue cooking with the chicken.
Remove the chicken from the marinade and grill it for about 10 minutes, flipping once halfway through, until cooked through and juicy and a safe internal temp of 165 degrees F. is reached. Remove the onion packet and the chicken breasts and set the chicken aside to rest for 5 minutes before slicing.
Add the dressing ingredients to a blender and blend until smooth (or whisk vigorously in a bowl until emulsified).
Divide the mixed greens (or rice or a mix of both) evenly between 4 large salad bowls. Slice the corn off the cob and into the bowls, then top with black beans, grilled veggies, pineapple, and jerk chicken. Drizzle with dressing, sprinkle with toasted almonds, and dig in!

Notes

*Nutrition info is calculated without the jerk marinade since marinade ingredients can vary.

*See "Recipe Tips and FAQ" section of the post for recipe success.

Nutrition