Whole 30 Whole30 Pineapple-Jalapeño Jerk Chicken Bowls
Bold jerk spices, sweet pineapple, and a kick of jalapeño come together in a bowl that genuinely does not feel like "diet food" — it tastes like something you'd order at a Caribbean restaurant and then immediately try to recreate at home. The chicken thighs get a deep, aromatic marinade built from allspice, smoked paprika, cinnamon, ginger, and cayenne, then seared until the skin is crackling and golden before finishing in a hot oven. That two-step cook is what gives you restaurant-quality results without any complicated technique. Coconut aminos stand in for soy sauce in the marinade, keeping everything compliant without sacrificing that savory depth, and the cauliflower rice base means you get a satisfying, filling bowl with no grains required. The fresh pineapple-jalapeño salsa is the real showstopper — bright, a little spicy, and just acidic enough from the lime juice to cut right through the richness of the chicken skin. Everything comes together in one skillet, which makes cleanup mercifully easy for a weeknight. This recipe serves four, so it's just as good for a family dinner as it is for meal-prepping lunches that you'll actually look forward to eating.
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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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