Tropical Jerk Chicken Rice Bowl
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Looking for a perfect 30 minute dinner? This tropical jerk chicken rice bowl is packed with fresh flavors and always a family pleaser!
Serves: 2 rice bowls
  • 1 red bell pepper
  • 4 teaspoons jerk seasoning (our homemade version)
  • 2 cups shredded rotisserie chicken
  • 2 cups white or brown rice
  • ½ cup fresh papaya
  • ½ cup fresh pineapple
  • ½ cup guacamole
  • ½ cup quick pickled cabbage
  • ¼ cup unsweetened coconut flakes
  • chopped cilantro
  • radishes
  • Teriyaki Sweet Chile Sauce
  • 2 tablespoons teriyaki sauce/glaze**
  • 1 tablespoon sweet chile sauce**
  • ½ teaspoon sriracha sauce (to taste--add more if you like it extra hot!)
  1. Blister the red bell peppers on all sides on a gas stovetop or under the broiler. Remove core and seeds once cooled and cut into strips.
  2. Toss chicken in jerk seasoning and crisp up in pan with a generous drizzle of olive oil. Add pineapple chunks and cook until chicken is crispy and pineapple is caramelized.
  3. Add chicken and pineapple to rice bowls, top with papaya, fresh pineapple, guacamole, quick pickled cabbage, radish slices and red bell pepper strips. Top with unsweetened coconut flakes, chopped cilantro and the teriyaki sweet chile sauce.
**watch for gluten in these if you are making this gluten-free!
Recipe by The Adventure Bite at