This Jamaican Jerk Chicken with Coconut Rice and pineapple black bean salsa is perfect for summer! It packs 50 g protein and 9 g fiber per serving! It’s such a fresh meal and presents beautifully!
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A few years ago, I discovered a mango avocado salsa that changed my life. I know that sounds dramatic, but it’s true! This pineapple black bean salsa gives off the same vibe, but pairs so beautifully with the spiciness of the chicken and the fattiness and tropical flavors coming from the coconut rice.
In this post, we will dive into some Jamaican cuisine history, discuss the nutritional content of this meal, learn about mise en place (what is it and why it’s important), learn how to keep your chicken moist while cooking stovetop, equipment options that will make your life easier, and storage and reheating information. And of course – give you the recipe for the BEST Jamaican Jerk Chicken with Coconut Rice and Pineapple Black Bean Salsa!
In this recipe, I use my salt-free Jamaican spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free Jamaican seasoning on the market. But feel free to use whatever Jamaican jerk seasoning you have on hand.
This post is all about Jamaican Jerk Chicken with Coconut Rice and Pineapple Black Bean Salsa!
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Jamaican Cuisine History
History
Jamaican cuisine has a diverse history that reflects the island’s rich cultural heritage. The cuisine is a fusion of African, European, and Asian influences, as well as indigenous foods and cooking techniques.
The indigenous people of Jamaica, the Arawaks and Tainos, had a simple diet that consisted of cassava, corn, yams, and other root vegetables, as well as fish and game. When the Spanish arrived in the 15th century, they introduced new crops such as sugarcane, citrus fruits, and bananas.
The African slaves who were brought to Jamaica in the 17th and 18th centuries brought their culinary traditions, which included the use of plantains, yams, and okra, as well as techniques such as stewing and frying. They also introduced the use of hot peppers and spices, which are now a hallmark of Jamaican cuisine.
In the 19th century, Jamaican cuisine was further influenced by Indian indentured laborers who brought their spices and cooking techniques, particularly the use of curry. Chinese immigrants introduced stir-frying and other techniques around this time.
This Recipe
I’m not going to lie to you, this is NOT an authentic Jamaican Jerk Chicken recipe. While the spices in my Jamaican blend are very true to the Caribbean cuisine, the method I used today is what makes this more of a Jamaican jerk-inspired recipe.
A traditional Jamaican Jerk recipe is marinated for several hours (using additional ingredients like soy sauce and scotch bonnet peppers that I did not use today) and then cooked over pimento wood (or other woods like hickory or mesquite) either on a grill or smoker. Today, I am going more toward the blackening stovetop method and using the Jamaican Blend as a dry rub with a bit of salt.
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Nutrition Breakdown
This recipe packs 50 grams of protein and 9 grams of fiber per serving. It contains approximately 720 calories, 27 grams of fat, and 65 grams of carbs. While some people might think this is a heavier meal, you could easily decrease the serving size for fewer overall calories, fats, and carbs.
It is a bit higher on the fats because we have olive oil, butter, AND full-fat coconut milk in the mix. If you want to decrease the fat content, swap half of the coconut milk for coconut water and use half of the butter.
However, if your household is active like ours – there is nothing wrong with a 720-calorie dinner! This recipe is genuinely packed with so much nutritional value from the use of coconut and all of the bright ingredients in the salsa.
It is another example of the hunger-crushing combo – protein (from the chicken) + fiber (from the veggies and rice) + fat (from the olive oil, butter, and coconut milk). You will be so satisfied, you won’t even think about dessert!
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Mise En Place
What is Mise En Place?
It is a French culinary term that translates to “putting in place.” It’s the practice of preparing the ingredients, tools, and equipment needed before the cooking session. So, when you look at any recipe and it says “bell pepper, diced” in the ingredient list – that is part of your mise en place list. Everything should be diced, grated, sliced, trimmed, drained, and rinsed before any cooking starts.
Why is it important?
The lazy cook in me doesn’t want to do all the chopping beforehand. It sounds like a lot of work. But I will tell you from experience – it is worth the extra effort because the cooking experience is easier, more efficient, and more enjoyable! I find it particularly helpful with recipes that require multiple cooking methods, like our recipe today.
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Keep It Juicy
I just watched a video the other day of Gordon Ramsay making a perfectly juicy stovetop chicken breast – so I had to give his technique a try in this recipe. A few things I learned from his video:
- make sure the pan and olive oil are nice and hot before placing the chicken in the pan
- lay the chicken away from you
- allow the chicken to get a nice color on one side before flipping (no color, no flavor)
- once both sides have a nice color, add in the butter and spoon it over (just like you would for a steak) as it continues to cook
- keep flipping the chicken every couple of minutes for an even cook and to avoid burning one side
- chicken breasts take 12-15 minutes to cook (depending on the thickness)
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Equipment Options (that will make your life easier)
1. Rice Cooker
If there’s one thing I hate making stovetop – it’s rice! I highly recommend purchasing a rice cooker for easy, hands-off cooking and perfect rice every time!
2. PINEAPPLE CORER
Ummm… I just used one of these for the first time recently and OMG… game-changer! I rarely bought a whole pineapple because I was intimidated by how to cut it. This pineapple corer allowed me to cut the entire pineapple in less than 3 minutes and it was super fun! Not to mention, it’s a very affordable kitchen tool.
While canned pineapple would work just fine, it doesn’t beat fresh pineapple when it comes to flavor. And the pre-cut fresh pineapple is always so expensive. In my opinion, the pineapple corer is worth it since you will save on fresh pineapple in the long run. BONUS: when you pull out the center, it leaves you with the pineapple skin “cup” that you can put cocktails in – just like they do at resorts!!!
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Store & Reheat
Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of food). Store in the fridge for up to 4 days.
Freezer: You can also freeze this dish for up to 3 months. Place chicken & rice in the fridge to thaw overnight for best results. I wouldn’t recommend freezing the pineapple black bean salsa.
Reheat
Microwave: Place rice & chicken in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir rice halfway through to warm it evenly.* DO NOT heat the pineapple black bean salsa.
Stovetop: Place the chicken on a pan over medium-low heat. Add a splash of water or chicken broth to the pan to prevent the chicken from drying out. Cover with a lid and cook for 5-7 minutes, flipping halfway through. Repeat until heated through.* Not recommended for rice. DO NOT heat the pineapple black bean salsa.
* Total time depends on the amount you are reheating.
Jamaican Jerk Chicken with Coconut Rice and Pineapple Black Bean Salsa
Ingredients
For The Coconut Rice
- 1 cup white rice, rinsed
- 1 15.5-oz can full-fat coconut milk
- The Spice Girl Kitchen Tri-Salt Blend, to taste
For The Chicken
- 1 tbsp olive oil
- 1 1/2 lbs chicken breast
- 4 tbsp The Spice Girl Kitchen Jamaican Seasoning (plus more, if desired)
- The Spice Girl Kitchen Tri-Salt Blend, to taste
- 3 tbsp butter
For The Pineapple Black Bean Salsa
- 1 cup fresh pineapple, cut into tidbits
- 1 15.5-oz can black beans, rinsed and drained
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1/2 cup cilantro, chopped
- 1 tsp The Spice Girl Kitchen Tri-Salt Blend
- 3 limes, juiced
Instructions
- Prep all ingredients before getting started (mise en place).
Coconut Rice
- Rice cooker method: Add the rice, coconut milk, and salt to a rice cooker. Stir, cover, switch it to "cook", and let it do its thing! Stovetop method: Place the rice, coconut milk, and salt in a saucepan over high heat. Stir and cover. Once it starts boiling, immediately reduce the heat to low without removing the cover. Let it simmer for 8-10 minutes. Remove from heat and fluff with a fork.
Jamaican Jerk Chicken
- Meanwhile, heat the olive oil in a pan over medium-high heat. Pat the chicken dry and cover both sides of the chicken with Jamaican seasoning and salt.
- Place the chicken in the pan away from you and let it sit undisturbed for about 2-3 minutes. Make sure the first side has a good color before flipping the chicken and allowing it to sit undisturbed on the other side for 2-3 minutes.
- Add in the butter, spooning it over the chicken as it cooks. Flip the chicken every 3 minutes or so and continue to spoon the butter over periodically to prevent it from drying out. The chicken is done after 12-15 minutes, depending on the thickness (it should reach an internal temperature of 165 ℉). Let it rest for 10 minutes before slicing.
Pineapple Black Bean Salsa
- In a medium to large mixing bowl, combine the pineapple, black beans, bell pepper, red onion, cilantro, salt, and lime juice. Stir to combine. Serve as is.
- Split onto 4 plates. Serve chicken & rice warm and salsa cold. Enjoy!
Video
Notes
Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of food). Store in the fridge for up to 4 days. Freezer: You can also freeze this dish for up to 3 months. Place chicken & rice in the fridge to thaw overnight for best results. I wouldn’t recommend freezing the pineapple black bean salsa.Reheat
Microwave: Place rice & chicken in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir rice halfway through to warm it evenly.* DO NOT heat the pineapple black bean salsa. Stovetop: Place the chicken on a pan over medium-low heat. Add a splash of water or chicken broth to the pan to prevent the chicken from drying out. Cover with a lid and cook for 5-7 minutes, flipping halfway through. Repeat until heated through.* Not recommended for rice. DO NOT heat the pineapple black bean salsa. * Total time depends on the amount you are reheating.This post was all about Jamaican Jerk Chicken with Coconut Rice and Pineapple Black Bean Salsa!
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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