Whole30 Pineapple-Jalapeño Jerk Chicken Bowls
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Learn more →Ingredients
4 servings
For the jerk chicken
- 1.5 lb bone-in, skin-on chicken thighs (about 4 thighs)
- 2 tbsp avocado oil, divided
- 1 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 1 tsp ground allspice
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp cayenne pepper
For the pineapple-jalapeño salsa
- 1 ½ cups fresh pineapple, cut into ½-inch dice
- 1 jalapeño, seeded and finely diced
- ¼ cup red bell pepper, finely diced
- 3 tbsp fresh cilantro, roughly 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 avocado oil
- ¼ tsp salt
For serving
- lime wedges, for serving (optional)
- sliced green onion tops (green parts only), for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together 1 tbsp of the avocado oil, the coconut aminos, 1 tbsp lime juice, allspice, smoked paprika, dried thyme, cinnamon, ginger, black pepper, 1/2 tsp salt, and cayenne until combined. Add the chicken thighs and turn to coat thoroughly. Let marinate at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours.
- 2
While the chicken marinates, make the salsa. Combine the diced pineapple, jalapeño, red bell pepper, cilantro, 1 tbsp lime juice, and 1/4 tsp salt in a bowl. Stir to combine, then set aside at room temperature to let the flavors come together.
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