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Caribbean Jerk Chicken Bowls with Peach Avocado Salsa | Get Inspired Everyday!

Caribbean Jerk Chicken Bowls with Peach Avocado Salsa




  • 2 green plantains
  • coconut oil for frying

Coconut Rice:

  • 1 1/2 cups white jasmine rice, see notes for Paleo
  • 1 1/2 cups water
  • 114 ounce can coconut milk
  • 1/2 Teaspoon sea salt
  • 1 Tablespoon maple syrup

Caribbean Jerk Chicken:

  • 4 boneless skinless chicken breasts, about 2 pounds
  • 1 Tablespoon maple syrup
  • 2 Tablespoons Jamaican Jerk Seasoning, see notes
  • 1 Tablespoon avocado oil
  • 3 Tablespoons freshly squeezed lime juice, 1 large lime
  • 1 clove garlic, minced
  • 1 Teaspoon sea salt

Peach Avocado Salsa:

  • 4 cups diced ripe peaches, about 1 pound
  • 1/2 cup finely diced red onion
  • 1 Tablespoon freshly squeezed lime juice
  • 1/4 Teaspoon ground cumin
  • 13 Teaspoons minced jalapeno or habenero to taste, see notes
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped cilantro
  • 1 ripe avocado, diced


  1. Start by making the tostones. Cut a small slit in the skin the length of the plantain being careful not to cut into the fruit. Use a spoon to help you remove the peel. Then cut the plantains into 1 1/2″ slices. Heat a 9″ cast iron pan over medium heat. When the pan is hot, add about 1/4 cup coconut oil along with as many of the plantain slices as you can fit into the pan. Cook for 2-3 minutes per side, or until golden and slightly softened. Remove the plantain slices from the pan and set them aside to cool a bit. Cook any remaining slices, then flatten each cooked plantain slice until it’s about 1/4″-1/2″ thick. Fry the flattened plantain slices for a second time until they’re crispy and browned on each side, 2-3 minutes per side. Add more coconut oil if necessary. Once all the flattened plantain slices have been fried, remove them from the pan, and keep them warm until you finish the recipe. They can also be kept at room temperature while you finish the recipe.
  2. Thoroughly rinse the rice 3x until the water runs clear. Then place it to a large saucepan and add the rest of the coconut rice ingredients. Bring the rice to a boil, then cover and lower the heat to a simmer. Simmer until all the liquid has absorbed, about 20 minutes.
  3. While the rice is cooking, preheat the grill over medium heat for the chicken. Toss the chicken breasts with all the Caribbean Jerk Chicken ingredients until well combined. When the grill is a steady temperature of 350ºF-400ºF, place the chicken on and grill about 10-12 minutes per side, or until the chicken is no longer pink in the center.
  4. While the chicken and rice are cooking, prepare all the ingredients for the Peach Avocado Salsa. Stir the salsa together, and set it aside to let the flavors develop.
  5. When the chicken and rice are done, serve everything together.


This recipe can be greatly simplified by just making 1 or 2 of the 4 parts to this meal. Each part is great on it’s own, and can be mixed and matched with other recipes you might want to try in the Caribbean flavor realm.
The Peach Avocado Salsa keeps well for 2-3 days in the refrigerator. Be careful to use gloves and do not touch your face if you use habenero chiles.
The Caribbean Jerk Chicken can be frozen and used for a later meal. I cubed up all our extra chicken, and used it for salads at lunch time with the peach avocado salsa.
For a Paleo Cauliflower Coconut Rice, steam cauliflower rice, then add a few tablespoons of coconut cream, and season to taste with sea salt.
For the Jerk Seasoning I used ‘The Spice Hunter’ brand all natural Jamaican Jerk Seasoning which is salt free.

  • Prep Time: 30 mins
  • Cook Time: 20 mins