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Jamaican Jerk Chicken with Coconut Rice

Jamaican Jerk Chicken with Coconut Rice and Pineapple Black Bean Salsa

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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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Jamaican
Calories: 720
Ingredients Method Video Notes

Ingredients
  

For The Coconut Rice
For The Chicken
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

Method
 

  1. Prep all ingredients before getting started (mise en place).
Coconut Rice
  1. 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
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. Split onto 4 plates. Serve chicken & rice warm and salsa cold. Enjoy!

Video

Notes

Note: 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.
How to decrease the fat: 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.
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.