Jerk BBQ Chicken Pineapple Bowls. Made with a homemade pineapple salsa, coconut rice and pineapple bbq jerk chicken. When I tell you the flavors were unreal. Sweet. Spicy. so so delicious.
I’m not gone hold you this was one of the best things I’ve ever made. The sweetness of the pineapple and the spiciness of the jerk. Whew, a match made!! So good! And quick to make. & We loveeee that!
Pair this with my Piña Colada recipe and baby it’s a whole vibeeee.
What you’ll need
Jerk Seasoning– my favorite is the hot & spicy from Walkerwood
Seasoning- the jerk seasoning has a lot of flavor, but I like to add some seasoning to enhance the flavor.
Honey– this pairs great with the jerk seasoning
Your favorite BBQ sauce– I used Baby Ray’s Honey BBQ
Honey
Fresh Pineapple juice- we’re using the entire pineapple. make sure to keep the juice.
Pineapple Chunks
Red onion
Cilantro
Salt to taste
Chili Lime Seasoning– I love the one from Trader Joes.
Limes- adds the perfect amount of citrus
Roma Tomato– this is completely optional but I love tomatoes in my pineapple salsa.
Red Pepper Flakes or jalapeño– if you have it. Use according to how spicy you want
Combine ingredients in a sauce pan. bring to a boil then turn on low. Top it and Cook on low for 25 minutes
Jerk BBQ Chicken Pineapple Bowl
Equipment
- Air Fryer
Ingredients
- 1 tbsp jerk seasoning
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 lime juice
- 1 tbsp culantro/ or green seasoning optional
- 1/2 tsp citrus garlic seasoning
- 1 tbsp honey
BBQ sauce
- 1/4 cup BBQ sauce
- 2 tbsp honey
- 3 tbsp fresh pineapple juice
Pineapple Salsa
- 1 cup pineapple chunks chopped + pineapple juice
- 1/4 cup red onion diced
- 1/2 cup cilantro chopped
- 1/2 roma tomato optional
- 1/2 jalapeno seeded, diced
- salt
- pepper
- 1/2 tsp chili lime seasoning
- 1 lime juice
- red pepper flakes optional
Coconut Rice
- 2 cups Jasmine Rice
- 1 can coconut milk
- 1.5 cup water
- 1 clove garlic
- 1 scallion
- fresh thyme
- 1/4 yellow onion
- pinch of salt
- 1/2 tsp garlic powder optional
Instructions
- Preheat air fryer to 400 for 10 minutes.
- Clean and cut any additional fat from the chicken thighs. Place chicken thighs in a medium bowl. Add jerk marinade, culantro salt, citrus garlic seasoning, honey and lime juice. Mix until chicken is fully coated. Marinade for at least 30 minutes.
- Cut pineapple in half and remove the "meat" of the pineapple until it's a bowl. Chop pineapple, onion, cilantro, tomato. Add to a bowl. Season with salt, pepper, chili lime seasoning, lime juice and pineapple juice. Mix until combined. Taste and adjust if needed.
- Cook chicken in air fryer on 400 for 12 minutes. While the chicken cooks, prepare the BBQ sauce.
- To a small saucepan, combine bbq sauce, honey and pineapple juice over medium heat. Once the sauce begins to bubble, reduce to low and simmer.
- Once the 12 minutes is up, Reduce heat to 380, flip the chicken and add the BBQ sauce. Return to the air fryer for an additional 3 minutes. After 3 minutes, flip chicken over and add more bbq sauce. Return to the air fryer and cook for an additional 3 minutes. Repeat once more. (total of 21 min) Finish with more bbq sauce.
Coconut rice
- Wash rice and add to a medium saucepan. Add coconut milk, water, garlic, yellow onion, scallion, thyme, garlic powder and a pinch of salt. mix until combined. Bring to a boil then reduce to a simmer. Cover and cook on low for 25 minutes.
Assemble bowl
- Add a drop of olive oil to a small bowl. Scoop coconut rice into the bowl and press/pack it down. Take the pineapple or plate and flip the bowl with it. until the coconut rice comes out.
- Add chicken thighs and top with pineapple salsa.
- Enjoy!
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