Ingredients
Scale
- 2 large chicken breasts (boneless, skinless)
- 1 ripe pineapple
- 3 tablespoons jerk seasoning
- 2 tablespoons olive oil
- 1 lime juiced
- 1 red bell pepper diced
- 1/4 cup red onion (diced)
- 1/4 cup cilantro (chopped)
- Salt and pepper (to taste)
- Optional (avocado slices for topping)
Instructions
- In a bowl, combine jerk seasoning, olive oil, and lime juice. Add the chicken breasts and coat them thoroughly. Let it marinate for at least 30 minutes, or up to 4 hours in the fridge for maximum flavor.
- While the chicken marinates, cut the pineapple in half lengthwise. Carefully scoop out the flesh, leaving about 1/2 inch on the sides to create bowls. Reserve the pineapple flesh for later.
- Heat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked and juices run clear. Remove from heat and let it rest for a few minutes before slicing.
- In the same skillet, add the diced red bell pepper and onion. Sauté for about 3-4 minutes until they soften.
- Chop the reserved pineapple flesh and add it to the skillet with the sautéed veggies. Mix well.
- Layer the sliced jerk chicken over the pineapple-veggie mix in the pineapple bowls. Top with chopped cilantro and avocado slices if using.
- Serve the bowls warm and enjoy the tropical flavors!
- Prep Time: 30
- Cook Time: 20