Caribbean Jerk Teriyaki Chicken Bowl Recipe
Try this delicious Caribbean jerk teriyaki chicken bowl recipe that’s easy to make and a real crowd pleaser. For best results use our Keli’s Hawaiian Luau Teriyaki sauce.
- 1 ½ cups long grain Jasmine rice
- 1 can coconut milk
- 1 Jalapeno(diced)
- 2 tsps. allspice
- 1 can black beans
- 2 large chicken breasts(filled)
- 1 15oz. bottle Keli’s Hawaiian Luau Teriyaki
- ½ cup Carribean white rum
- 1 tsp. coconut oil
- 2 large plantains(sliced)
- 1 20 oz. can pineapple chunks
- Green onion or cilantro(garnish)
1.) Cook rice, coconut milk, jalapeno, and 1 tsp. allspice in rice pot.
2.) Marinade in zip lock baggie chicken breasts, 1 tsp. allspice, and 1 bottle of Keli’s Hawaiian Luau Teriyaki (reserve ½ cup for glaze)
3.) Brown in skillet sliced plantains, set aside.
4.) Remove chicken from marinade. Grill with pineapple on a grill pan till brown.
5.) Add black beans to cooked rice and divide into bowls.
6.) Top with sliced chicken, plantains, and grilled pineapple chunks.
7.) Heat remaining teriyaki and drizzle over top. Garnish with green onions or cilantro.
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