Caribbean Jerk Chicken Bowl with Pineapple Salsa & Fried Plantains
This Caribbean Jerk Chicken Bowl with Pineapple Salsa, Bacon Black Beans, Jasmine Rice and Fried Plantains comes together in under 30 minutes! I’m transporting you to the Caribbean with this easy meal that is so full on flavor. Sweet and spicy mouth-watering bites all in one bowl!
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Ingredients
Instructions
For the jerk chicken:
  1. Stir the spices together. Rub over both sides of chicken.
  2. Heat the oil in a skillet over medium high heat. Add chicken and cook on one side for 5 minutes, adding a drizzle of oil and honey over the top. Flip the chicken and cook another 5 minutes or cooked through.
  3. Remove from heat and let rest.
For the pineapple salsa:
  1. Combine pineapple, red onion, cilantro, lime juice and avocado in a bowl and gently stir. Add sea salt as desired.
For the black beans:
  1. Cook the bacon in skillet and cut into small pieces.
  2. Rinse and drain the black beans. Pour into a microwave safe dish to heat or add beans to a small stock pot. Add in chopped bacon and heat beans.
For the plantains:
  1. Peel the plantains.
  2. Slice the plantains into bite-sized pieces. Lay a plantain on a cutting board and slice it on the diagonal into 1-inch pieces. This is the customary way to slice tostones.
  3. Heat the oil in a frying pan, until it’s hot enough to sizzle when you add plantain.
  4. Lay the plantain pieces in the hot oil and fry them until they’re tender and golden, which takes about 5 minutes, flipping over halfway through. When they’re golden, transfer them to paper towel-lined plates to drain. Leave the oil on the heat, since you’ll be frying the plantains once more.
  5. Fill a small bowl with water and a few shakes of salt. One by one, dip the plantain pieces in the saltwater. This process softens the plantain pieces a bit so that they end up creamy on the inside.
  6. Smash the plantain pieces just a bit by laying them on a plate and using the back of a spatula to smash.
  7. Place the plantains back in the hot oil to fry a second time, until they turn deep gold, about 3 minutes. Transfer them to a paper-towel lined plate before serving.
To serve:
  1. Layer rice, beans, salsa, plantains and meat in a bowl. Add toppings like sour cream or greek yogurt if desired.