Ingredients:

  • 2 tbsp olive oil
  • 1 lime, juiced
  • 2 tbsp brown sugar
  • 1 tbsp ground allspice
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 cups fresh pineapple, finely diced
  • 1/4 cup red onion, finely diced
  • 1 small jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 2 cups jasmine rice, cooked
  • 15 oz can black beans, drained and rinsed
  • 1 large avocado, sliced

Instructions:

  1. In a medium bowl, whisk together olive oil, lime juice, brown sugar, allspice, thyme, garlic powder, cayenne, salt, and pepper. Toss the cubed chicken breast in the mixture until thoroughly coated and marinate for 30 minutes.
  2. Heat 1 tbsp of oil in a cast iron skillet over medium-high heat. Add chicken in a single layer and sear without moving for 3–4 minutes until a dark crust forms. Flip and cook for another 3–4 minutes until the internal temperature reaches 165°F.
  3. In a separate bowl, combine diced pineapple, red onion, minced jalapeño, chopped cilantro, lime juice, and salt. Mix well and refrigerate until serving.
  4. Assemble the bowls by placing a base of cooked jasmine rice and black beans, topping with the seared jerk chicken, a scoop of chilled pineapple salsa, and sliced avocado.