BBQ Jerk Chicken Bowl with Pineapple Coleslaw

Flat lay of BBQ Jerk Chicken Bowl with Rice and Peas

5 from 1 vote

BBQ Jerk Chicken Bowl with Pineapple Coleslaw

A perfect dish for a healthy dinner, or to prep for weekday lunches, our bbq jerk chicken with rice and peas is brightened and freshened up with the addition of a pineapple coleslaw using green and purple cabbage. The heat in both the jerk chicken and rice and peas is sure to awaken your senses. Topped with your favourite garnishes it is a great dish to add your own style and flavour to with additions such as feta cheese, cucumbers, cilantro, or avocado.

Prep Time45

Cook Time30

Course: food and drink, Main

Cuisine: Caribbean Inspired, Jamaican Inspired

Keyword: Coleslaw, Jerk Chicken, Rice and Peas

Servings: servings

Calories: 659kcal

Author: Philip Lago and Mystique Mattai

Ingredients

Jerk Chicken

¼ cup low sodium soy sauce gluten-free if necessary
1 tablespoon rum
¼ teaspoon nutmeg
2 teaspoon allspice toasted and ground
2 teaspoon brown sugar
1 bunch green onion chopped
¼ cup pineapple chopped
5 cloves garlic chopped
2 whole scotch bonnets stems removed
2 tablespoon ginger chopped
2 lbs boneless and skinless chicken thighs chopped into 1 inch pieces

Rice and Peas

½ cup dried kidney beans
1 ¾ cups chicken stock
1 cup coconut milk
1 clove garlic
1 green onion chopped
5 sprigs thyme
1 wiri wiri pepper
1 cup long grain rice
½ teaspoon salt

Pineapple Coleslaw

4 cups shredded green cabbage from 1 head
1 cup shredded purple cabbage
1 ½ cups diced fresh pineapple
1 jalapeno pepper thinly sliced
1 cup radishes thinly sliced
½ cup loosely packed cilantro leaves
½ cup mayonnaise
1 lime zested and juiced
1 lemon juiced
1 teaspoon honey
½ teaspoon salt
½ teaspoon black pepper

Instructions

Place the chopped chicken into a bowl. Make the marinade by adding all remaining jerk chicken ingredients to a blender and blend on high for 30 seconds until it forms a sauce. Pour the contents on the chicken and toss until it well coated. Cover and place in the fridge overnight.
Pour the kidney beans in a small jar and cover with water. Place in the fridge overnight.
The next day, make the pineapple slaw, by add the cabbage, pineapple, jalapeno, radishes and cilantro leaves in a large bowl. In a separate bowl, add the mayonnaise, lime zest and juice, lemon juice, honey, salt and pepper. Whisk until well incorporated and pour over the slaw. Cover and place in the fridge until ready to serve.
Drain and rinse the kidney beans. Place in pot with chicken stock, and bring to a boil. Continue to cook until tender, about 45 minutes. Add the coconut milk, garlic, thyme and wiri wiri pepper. Once this begins to boil again, add the rice and salt. Stir then cover and reduce heat to low. Continue to cook for 20 minutes or until rice is tender, but not mushy.
Meanwhile, preheat your bbq or smoker to 500°. Carefully skewer the chicken. Grill for 8-10 minutes per side, until cooked through.
To assemble your jerk chicken bowl, make a base of rice and peas in a bowl, piling higher to one side. Add coleslaw to the opposite side. Place the chicken from one skewer in the centre, then add any additional veggies or toppings to your liking.

Notes

If using bamboo skewers, ensure to soak for at least 30 minutes before cooking. For best results, soak overnight with the beans and marinade.
For garnish, we used feta cheese, sliced radishes, cucumbers, and smoked pimento peppers. Other great toppings would be fresh pineapple, mango, avocado or radish greens.

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