Caribbean Jerk Chicken Bowl

  • By Terry Morrisey

Recipes: Chicken

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
Poster

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100% Gluten Free Teriyaki Sauce

Lower Sodium And No Preservatives

Perfect for Chicken, Wings, Steak and More 

Tastes Amazing

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