Jerk Chicken & Pineapple Bowl

jerk pineapple and chicken bowl

Jerk anything requires a butt-load of ingredients. The list below looks exhaustive, I know, but it really is easy and it’s likely you have most of this stuff lingering about in the crevices of your spice cabinet, you just have to take the time to dig it out. You could always go out and buy a pre-made blend from the store or order some online; Penzeys‘ stuff is pretty legit. I won’t judge, and really, either way you hash it, pre-made or homemade, this’ll hit the table in around 30 minutes.


For the Bowl

  • fat, for the pan (butter or olive oil or coconut oil would work best)
  • 1 large red onion, thinly sliced
  • 1/2 fresh pineapple, cut into bite-size chunks
  • 2 bell peppers (any color), sliced into strips
  • 1 lb chicken breast, cut into bite-size strips

For the Jerk Seasoning

  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1 teaspoon coconut sugar
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon red pepper flakes (+ 1/4 teaspoon cayenne pepper for extra heat)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • salt and pepper, to taste
  • juice of 1 lime


In a bowl or zip-top bag, combine the chicken with about 7/8 of the jerk seasoning and toss/shake to combine. Set aside to let the chicken marinate and come to room temperature. Meanwhile, we’ll make the veg…

In a large saute pan, heat a few tablespoons of fat over medium heat. Add in the onion and pineapple, plus the last little bit of the jerk seasoning you spared from the chicken. Occasionally stirring things around until the onions look soft and pineapple has started to develop a caramalized color. Add in the bell pepper strips and let them cook for a bit; not too long, as they’ll get mushy. Once all the roughage is cooked, remove from the pan and place in your serving dish.

Add a few more tablespoons of fat to the pan, and crank up the heat to medium-high. Plop in the chicken. Don’t touch it or move it around, we want to develop a nice brown crust on the outside of the chicken. Once that’s happened, then, you’re allowed to flip it over to cook on the other side.

Add the chicken to the onions, peppers and pineapple. Stir to combine.



17 responses to “Jerk Chicken & Pineapple Bowl”

  1. I love pineapples, this looks so good!

  2. Just put this on the table. The smell alone is incredible. My husband, teenage son and his friend all thought it was a hit. Thanks for an awesome change of taste!

  3. The 21-dsd version (sans pineapple and coconut sugar) is awesome as well. I’ll make the original again for sure 🙂

  4. So good! I was almost hesitant to make this because I’ve never liked any of the jerk chicken I’ve tried before, but y’all have yet to steer me wrong, and it looked too good to not at least give it a shot. So glad I did! I didn’t have coconut sugar and had forgotten to get lime, but it was still awesome without them.

  5. Made this tonight… wonderful! I skipped the coconut sugar and used several sliced garlic cloves because I ran out of onion, and it was still excellent. I like the spice proportions for this jerk blend. Usually I don’t even like jerk seasoning because it’s too allspicey for me, but this had the flavor without being overwhelming!

  6. Elizebeth LaFontaine

    This was phenomenal. I followed the recipe to the T and it as perfect. I made extra to take to work the next day, but that didn’t happen because my 12 year old loved it so much he ate the leftovers.

  7. Elizebeth LaFontaine

    This was phenomenal. I followed the recipe to the T and it as perfect. I made extra to take to work the next day, but that didn’t happen because my 12 year old loved it so much he ate the leftovers.

    1. so glad y’all enjoyed it elizabeth!

  8. I made this and the chili dogs today. Both are awesome possum. Thank you thank you!

  9. This was great! Made it with boneless chicken thighs and my two teenaged boys (HS 800, 400 and 400 hurdlers) loved it! They had a huge plate of it with brown rice before race day…my husband and I ate it ala carte.

    Thanks for sharing.

  10. Omg this was amazing. Everything y’all make is amazing. I’m obsessed, thank you!

  11. Heather Szabo

    Great recipe! Wanted to let you know, a great “cheater” (pre-made) jerk seasoning is one by The Pampered Chef. Think it is like $4.95 for a small jar. But a little goes a lomg way. Thanks for posting!

  12. Heather Szabo

    I’ve been making this dish for a year now. Love it!
    One night, a friend made coconut rice to go with and it was delish (if you are ok with eating rice).
    Also, I have found a premade jerk seasoning from The Pampered Chef is quite good. I’ve tried a half dozen different ones.

  13. Made this today to use up some pineapple and it was super easy and a lovely flavor profile. I left out the sugar BC the pineapple was so sweet on its own. Love having variety to keep clean eating on track!

  14. fiona 23115

    I was about to try making this as written but then my husband said swordfish was on sale and I thought, why not? it was really amazing. Very good.

  15. Delicious. When I mixed up the jerk seasoning though, with the lemon juice, what I ended up with was more of a paste. I couldn’t exactly toss the chicken in that to get it coated, so I added some olive oil and vinegar to make it more of a marinade – it worked most excellently.

    Accompanied by paleo-friendly cauliflower rice.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.