Tropical Jerk Chicken Rice Bowl
This easy Tropical Jerk Chicken Rice Bowl bursts with Caribbean flavors from jerk-seasoned chicken, fresh papaya, pineapple, and a medley of toppings all served over perfectly cooked rice.
Equipment
- 1 Mixing bowl for tossing chicken with seasoning
Ingredients
Main ingredients
- 1 red bell pepper
- 4 teaspoons jerk seasoning our homemade version
- 2 cups shredded rotisserie chicken
- 2 cups white or brown rice
- ½ cup fresh papaya
- ½ cup fresh pineapple
- ½ cup guacamole
- ½ cup quick pickled cabbage
- ¼ cup unsweetened coconut flakes
- chopped cilantro
- radishes sliced
- 2 tablespoons teriyaki sauce or glaze
- 1 tablespoon sweet chile sauce
- ½ teaspoon sriracha sauce to taste
Instructions
Instructions
- Cook the rice according to package instructions until fluffy. Set aside.
- Slice the red bell pepper thinly. Sauté in an oiled pan over medium heat for 5-7 minutes until tender.
- Toss shredded rotisserie chicken with jerk seasoning in a bowl until well coated.
- Heat a skillet over medium heat and warm the seasoned chicken for 4-5 minutes.
- Divide cooked rice into bowls. Top with jerk chicken and sautéed bell pepper.
- Add papaya, pineapple, guacamole, and quick pickled cabbage to each bowl.
- Sprinkle coconut flakes, chopped cilantro, and radish slices. Drizzle with teriyaki sweet chile sauce and add sriracha if desired.
Notes
Store leftovers in airtight containers in the fridge up to 3 days. Reheat gently with a splash of water to maintain moisture. Freeze rice and chicken separately for best texture.