Jamaican Jerk Chicken Quinoa Bowl
Jamaican Jerk Chicken Quinoa Bowl with Pineapple Salsa and Spicy Fried Bananas
Don’t be frightened by the amount of ingredients, it’s nothing fancy and simple to make. It will be worth every ingredient having this flavorful dish for dinner tonight.
Jamaican Jerk Chicken Quinoa Bowl
Jamaican Jerk Chicken Quinoa Bowl with Pineapple Salsa and Spicy Fried Bananas
Don’t be frightened by the amount of ingredients, it’s nothing fancy and simple to make. It will be worth every ingredient having this flavorful dish for dinner tonight.
Servings Prep Time
2people 10minutes
Cook Time
50minutes
Servings Prep Time
2people 10minutes
Cook Time
50minutes
Ingredients
Jerk Chicken (marinade and sauce)
Quinoa and Black Beans
Pineapple Salsa
Spicy Fried Bananas
Jamaican Jerk Seasoning (Makes 1/2 cup)
Instructions
Jamaican Jerk Seasoning
  1. Just mix all the spices together and store what you don’t use today in an airtight container. Makes about 1/2 cup.
Jamaican Jerk Chicken
  1. Mix the jerk blend with the rest of the chicken marinade ingredients (excluding the pineapple juice and butter). Pour half of the marinade into a bowl and add in the pieces of chicken. Let it marinade for 30 minutes to overnight. The other half will be our sauce.
  2. To cook the chicken, heat a large skillet over medium high heat. Add in a little bit of canola oil when the pan is hot. Fry the chicken for 3-5 minutes, or until browned all over and cook through. Add the marinade you didn’t use into the skillet, in addition to 30 ml of pineapple juice. Bring to a boil, add in 1 tbsp of butter and cook about 5 minutes or until reduced slightly.
Quinoa & Black Beans
  1. Quinoa: While the chicken is marinading, start with the quinoa. Heat a large, high sided skillet over medium-high heat. When it’s hot, add in the oil and chopped onion. Cook for around 10 minutes, until the onion is soft. Add the chopped red pepper and dry quinoa, cook another 5 minutes until the pepper is soft and the quinoa lightly toasted. Then you pour in 250 ml/1 cup chicken broth, bring it to a boil, cover and then simmer for around 30 minutes. Let rest covered for 5 minutes before fluffing the quinoa with a fork.
  2. Black Beans: Drizzle a little bit of oil in a medium hot pan. Add the rinsed black beans, garlic, jerk, salt and pepper and cook until warmed through. You can now mix the quinoa and beans together if you want.
Pineapple Salsa & Fried Bananas
  1. Pineapple Salsa: Mix the chopped pineapple with 1/2 red chili and cilantro, and drizzle with the juice of 1/2 lime. If you don’t want it spicy, just leave out the chili.
  2. Fried Bananas: Remove the peels and slice them 1/2 inch thick. Heat a skillet over medium high heat and add the canola oil. Lay down the banana slices and sprinkle with chile powder and cinnamon. Fry for 4-5 minutes on each side. Be careful so that the bananas don’t burn, turn down the heat if they are browning too quickly. You want enough heat to caramelize and brown the slices, but not burned. Remove from the skillet and place on a plate. Sprinkle with sea salt.
Assemble
  1. To serve; divide the quinoa among 2 bowls. Top with chicken, black beans, pineapple and bananas. Drizzle with the sauce, chopped green onions and chopped cilantro, if desired.
Recipe Notes

Did you make it? Tag @thegingerwithspice on Instagram, I’d love to see!

Author: Stine Mari from Ginger with Spice