Caribbean Jerk Chicken Bowls

Caribbean Jerk Chicken Bowls start with a layer of coconut rice and red beans topped with jerk seasoned chicken, mangos, mashed avocado and a sweet and spicy pineapple sauce.

Ingredients:

• 1 pound boneless skinless chicken breasts , cut in half, (or 6-8 chicken tenders)
• 1/4 cup Jamaican jerk seasoning (or homemade)
• 5-6 cups white rice , cooked (or coconut rice)
• 1 Tablespoon olive oil
• 1 red bell pepper , sliced thin
• 15 ounce can red beans , drained and rinsed
• 2 avocados , peeled, seeded, mashed
• 1 mango , peeled and sliced around the pit

For the pineapple sauce:

• 2 Tablespoons honey
• ½ cup fresh pineapple and its juices , diced
• 2 teaspoons ketchup
• 1 teaspoon dijon mustard
• 1 teaspoon lime juice
• 1 chipotle pepper in adobo plus 1 tsp of the adobo sauce , or to taste, if you don't like spicy
• 1/2 teaspoon garlic powder
• 1 teaspoon granulated sugar
• salt and freshly ground black pepper , to taste

Instructions:

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 rice according to package instructions. I use plain, long-grain white rice if I'm in a hurry, or coconut rice if I have time to go the extra mile 🙂 .
3. Get full recipe==>>tastesbetterfromscratch.com