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

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