Jerk Chicken Bowls

Check ingredients as you prepare them. These checks stay on this page.

• 1 pound boneless skinless chicken breasts (, cut in half, or 6-8 chicken tenders)
  Ingredient note

  Source: 1 pound boneless skinless chicken breasts (, cut in half, or 6-8 chicken tenders)
• 1/4 cup Jamaican jerk seasoning
  Ingredient note

  Source: 1/4 cup Jamaican jerk seasoning
• 1 Tablespoon olive oil
  Ingredient note

  Source: 1 Tablespoon olive oil
• 1 each red bell pepper (, sliced thin)
  Ingredient note

  Source: 1 red bell pepper (, sliced thin)
• 15 ounce can red beans (, drained and rinsed)
  Ingredient note

  Source: 15 ounce can red beans (, drained and rinsed)
• 2 each avocados (, peeled, seeded, mashed)
  Ingredient note

  Source: 2 avocados (, peeled, seeded, mashed)
• 1 each mango (, peeled and sliced around the pit)
  Ingredient note

  Source: 1 mango (, peeled and sliced around the pit)
• 6 cups hot cooked rice
  Ingredient note

  Source: 5-6 cups hot cooked rice; upper source range endpoint used for shopping.
• 2 Tablespoons honey
  Ingredient note

  Source: 2 Tablespoons honey
• ½ cup fresh pineapple (, with juices, diced)
  Ingredient note

  Source: ½ cup fresh pineapple (, with juices, diced)
• 2 teaspoons ketchup
  Ingredient note

  Source: 2 teaspoons ketchup
• 1 teaspoon dijon mustard
  Ingredient note

  Source: 1 teaspoon dijon mustard
• 1 teaspoon lime juice
  Ingredient note

  Source: 1 teaspoon lime juice
• 1 each chipotle pepper in adobo plus 1 tsp of the adobo sauce (, or just the sauce, if you like mild heat)
  Ingredient note

  Source: 1 chipotle pepper in adobo plus 1 tsp of the adobo sauce (, or just the sauce, if you like mild heat)
• 1/2 teaspoon garlic powder
  Ingredient note

  Source: 1/2 teaspoon garlic powder
• 1 teaspoon granulated sugar
  Ingredient note

  Source: 1 teaspoon granulated sugar
• As Needed salt
  Ingredient note

  Source seasoning: salt and freshly ground black pepper (, to taste)
• As Needed black pepper
  Ingredient note

  Source seasoning: salt and freshly ground black pepper (, to taste)

1. Combine the pineapple sauce ingredients in a small saucepan over medium-low heat. Simmer for 5-10 minutes. Remove from heat and set aside.
2. Cook long grain white rice according to package instructions, or (preferred) make our coconut rice.
3. When the timer goes off for the rice, add the red beans to the pot and fluff everything with a fork to toss it all together. Return the lid to keep it warm while you cook the chicken.
4. Season chicken breasts all over with jerk seasoning. Add olive oil to a large skillet over medium heat. Add chicken and cook for 3-4 minutes on each side, flipping once, until cooked through.
5. Add olive oil to a large skillet over medium heat. Add chicken and cook for 3-4 minutes on each side, flipping once, until cooked through. Add bell peppers to the pan during the last few minutes of cooking and sauté until tender.
6. Spoon rice and red beans into bowls. Add some chicken and bell pepper, a scoop of mashed avocado, and a spoonful of fresh mango. Spoon a little of the pineapple sauce on top.