
Caribbean Jerk Chicken Bowl
Ingredients:
- 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)
Directions:

- Cook rice, coconut milk, jalapeno, and 1 tsp. allspice in rice pot.
- Marinade in zip lock baggie chicken breasts, 1 tsp. allspice, rum, and 1 bottle of Keli’s Hawaiian Luau Teriyaki (reserve ½ cup for glaze)
- Brown in skillet sliced plantains, set aside.
- Remove chicken from marinade. Grill with pineapple on a grill pan till brown.
- Add black beans to cooked rice and divide into bowls.
- Top with sliced chicken, plantains, and grilled pineapple chunks.
- Heat remaining teriyaki and drizzle over top. Garnish with green onions or cilantro.
Serves: 4
Play Video