Pistachio Free Paleo Jerk Chicken Bowls with Pineapple-Jalapeño Salsa and Cauliflower Rice
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Learn more →Ingredients
4 servings
For the jerk chicken
- 1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
- 3 tbsp coconut aminos
- 2 tbsp avocado oil
- 1 tbsp fresh lime juice
- 1 tbsp honey
- 1 tsp ground allspice
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp cayenne pepper
- ½ tsp black pepper
- 1 tsp salt
- 3 green onions (scallions), green tops only, roughly chopped
For the pineapple-jalapeño salsa
- 1 ½ cups fresh pineapple, cut into ¼-inch dice
- 1 jalapeño, seeded and finely diced
- ¼ cup red bell pepper, finely diced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For the cauliflower rice
- 1 large head cauliflower (about 2 lb), cut into florets
- 1 tbsp coconut oil
- ½ cup full-fat coconut milk
- ½ tsp salt
For serving
- lime wedges, for serving (optional)
- sliced green onion tops, for serving (optional)
Instructions
- 1
In a large bowl, whisk together the coconut aminos, avocado oil, lime juice, honey, allspice, smoked paprika, dried thyme, cinnamon, ginger, cayenne, black pepper, salt, and chopped scallion greens until combined. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 8 hours.
- 2
While the chicken marinates, make the salsa. In a small bowl, combine the diced pineapple, jalapeño, red bell pepper, cilantro, lime juice, and salt. Stir to combine, then set aside at room temperature to let the flavors come together.
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