Jerk Chicken and Pineapple Black Bean Salsa Bowl
March 12, 2024
Recipe source: https://reciperunner.com/jerk-chicken-bowls-with-pineapple-black-bean-salsa/
Ingredients
Coconut Rice
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1 teaspoon coconut oil
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1/4 cup sliced green onions
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1 cup uncooked long grain brown rice
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1 1/4 cups water
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1 cup canned lite coconut milk
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2 tablespoons chopped cilantro
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Kosher salt and fresh ground black pepper to taste
Jerk Chicken
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1 pound boneless skinless chicken breasts
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2 teaspoon fresh thyme leaves, chopped
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1 teaspoon ground allspice
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1/2 teaspoon granulated garlic
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1/4 teaspoon ground cinnamon
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1/4 teaspoon cayenne pepper
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Kosher salt and fresh ground black pepper to taste
Pineapple Black Bean Salsa
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2 cups diced fresh pineapple
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1 cup canned black beans, rinsed and drained
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1/4 cup sliced green onions
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2 tablespoons chopped cilantro
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Juice of a lime
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Kosher salt to taste
Instructions
- Heat the coconut oil in a medium sized saucepan over medium heat. Add the green onion and sauté for a minute. Stir in the rice, water, coconut milk, cilantro, salt and pepper. Turn the heat up to hight and bring to a boil. Reduce the heat to a simmer, cover with the lid and let it cook for 45 minutes. Remove from the heat and let the rice rest with the lid on for 5 minutes.
- While the rice cooks combine the thyme leaves and spices for the chicken in a small bowl. Coat the chicken in the mixture then grill, sauté or bake until the chicken is cooked through. Let the chicken rest for 5 minutes before cutting it.
- In a medium sized bowl combine all of the ingredients for the salsa. Taste for seasoning.
- To make the bowls scoop in some of the coconut rice and top with the chopped chicken, salsa and extra cilantro and lime juice if desired.
