Caribbean Chicken Bowls

Caribbean Chicken Bowls: A Taste of Jamaica Right at Home (Without the Sandals Resort Price Tag)

I’ve got to admit something: I’m still not over our honeymoon in Jamaica. Not only was the entire trip filled with sun, sand, and relaxation (aka, the dream), but the food—oh, the food. Specifically, the jerk chicken. Every bite was like a burst of flavor heaven, and I may or may not have eaten it for every meal. (Okay, maybe I did.)

We stayed at a Sandals resort (because we were fancy like that, for a week), and I vividly remember eating jerk chicken on the beach while sipping something fruity and feeling like I was living my best life. But then we ventured off the resort to Miss T’s Kitchen, a local spot, and that’s where I fell even more in love with Caribbean food. Seriously, the flavors were insane. It was then that I decided, “I’ve got to recreate this at home, but without the beach and the oceanfront cocktails because, well, I’m a mom now.”

So, after much trial and error (read: burning a few pieces of chicken), I finally nailed my own version of a Caribbean-inspired chicken bowl. And guess what? You don’t need to pack your bags or sell your firstborn child to get it. All you need is a grill, some jerk seasoning, and a dream. Trust me, you’ll feel like you’re back on that sunny beach in no time.

Caribbean Chicken Bowls: The Recipe That Will Transport You to Jamaica (Kind Of)

Ingredients:

• 2 chicken breasts (or thighs, if you’re feeling rebellious)

• 2 tbsp jerk seasoning (store-bought or homemade – I’ll get to that in a sec)

• 1/2 pineapple, peeled and cut into rings

• 1 bell pepper (I like a colorful mix – red, yellow, green), julienned

• 1/2 onion, julienned

• 1 cup rice (white, brown, or even cauliflower rice if you’re low-carb)

• Olive oil for grilling

• Salt and pepper to taste

• Lime wedges (because lime makes everything taste better)

For the homemade jerk seasoning (optional but highly recommended):

• 1 tbsp brown sugar

• 1 tsp allspice

• 1 tsp thyme (preferably fresh, but dried will do)

• 1/2 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp paprika

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp cayenne pepper (optional, unless you like things spicy, in which case, load it up)

  
  

Instructions:

1. Marinate the ChickenIn a bowl, rub your chicken with jerk seasoning (store-bought or homemade). Don’t be shy – give it a good rub down. Then let it marinate for at least 30 minutes or if you’re a planner (which, let’s face it, I’m not), overnight in the fridge. It’s like a vacation for your chicken.

2. Prep Your Grill or Grill PanFire up the grill or heat a grill pan to medium-high heat. You’ll want it nice and hot for that perfect char. Brush with a little olive oil to prevent sticking—because nobody wants to lose their chicken to the grill gods.

3. Grill the ChickenPlace the chicken on the grill and cook for about 6-7 minutes per side (depending on thickness) until it’s cooked through. I always use a meat thermometer because, well, mom life is busy, and I need to get it right the first time. The internal temperature should hit 165°F.

4. Grill the PineappleWhile the chicken is grilling, throw those pineapple rings on the grill too. Grill them for about 2-3 minutes per side. You’ll know they’re ready when you see those beautiful char marks and the pineapple starts to caramelize. Now, I’m not saying you should sneak a piece of pineapple when no one’s looking... but I’m also not saying you shouldn’t.

5. Grill the VeggiesIn the same pan or on the grill, toss your julienned bell peppers and onions with a little olive oil, salt, and pepper. Grill for about 3-4 minutes until they’re just tender and slightly charred. This is the moment when your kitchen will smell like a tropical dream. You’re welcome.

6. Cook the RiceWhile everything’s grilling, cook your rice according to package instructions. If you’re using cauliflower rice, just sauté it in a pan with a little olive oil for 5-6 minutes until tender. Feel free to throw in a squeeze of lime for an extra pop of flavor. It’s like the cherry on top of a tropical sundae.

7. Assemble the BowlOnce everything is grilled and looking gorgeous, it’s time to assemble. Start with a bed of rice (or cauliflower rice if you're going for that low-carb vibe), top with the grilled chicken, pineapple rings, and the grilled bell peppers and onions. Give it a nice squeeze of fresh lime juice and maybe a little extra jerk seasoning for good measure.

   
   

Pro Tip: If you’re feeling extra (I mean, why not?), a dollop of sour cream or a drizzle of avocado crema on top is a total game-changer.

Why This Recipe Will Be Your New Favorite:

Not only does this bowl bring the sunshine vibes of Jamaica right to your kitchen, but it also has everything you need for a balanced, filling meal: protein from the chicken, fiber from the veggies and rice, and those healthy fats from the olive oil and avocado (if you’re into that extra creamy goodness). Plus, the sweetness of the grilled pineapple pairs perfectly with the spicy jerk seasoning, giving you that tropical balance of flavor.

And let’s not forget the most important part: it's SUPER easy to make. Seriously, if I can pull it off while managing kids, laundry, and a grocery list that looks like a novel, you can totally do it too.

So, next time you need a little vacation for your taste buds (without packing a suitcase or spending a ton), give this Caribbean Chicken Bowl a try. Your family will thank you, and you’ll be secretly transported to a sandy beach with a fruity drink in hand. Just don’t forget the lime. Always, the lime.

Happy cooking, mamas! 🌴🍍🍗