½teaspoonsriracha sauce to taste--add more if you like it extra hot!
Instructions
1. Blister the red bell peppers on all sides on a gas stovetop or under the broiler.
2. Remove core and seeds once cooled and cut into strips.
3. Toss chicken in jerk seasoning and crisp up in pan with a generous drizzle of olive oil.
4. Add pineapple chunks and cook until chicken is crispy and pineapple is caramelized.
5. Add chicken and pineapple to rice bowls, top with papaya, fresh pineapple, guacamole, quick pickled cabbage, radish slices and red bell pepper strips.
6. Top with unsweetened coconut flakes, chopped cilantro and the teriyaki sweet chile sauce. Enjoy!