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Dorothy Thomas

Jerk Chicken and Shrimp Pineapple Bowl Recipe

A tropical and flavorful dish featuring spicy jerk-marinated chicken, succulent shrimp, and fresh veggies served in a grilled pineapple bowl. Perfect for a summer meal or a festive dinner!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean, Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Jerk Marinade:
  • 3 tbsp olive oil
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp lime juice
  • 1 tbsp fresh thyme (or 1 tsp dried)
  • 1 tsp ground allspice
  • 1 tsp paprika
  • ½ tsp cayenne pepper (adjust for spice)
  • ½ tsp cinnamon
  • 3 garlic cloves, minced
  • 1-inch ginger, grated
  • 1 scotch bonnet pepper (or habanero), seeded & minced
For the Bowl:
  • 1 lb boneless chicken thighs, cubed
  • ½ lb large shrimp, peeled & deveined
  • 2 large pineapples (halved and hollowed for bowls)
  • 1 red bell pepper, diced
  • 1 cup cooked rice (jasmine or coconut rice recommended)
  • 1 avocado, sliced
  • 1 avocado, sliced
  • Lime wedges (for garnish)

Equipment

  • Grill or grill pan
  • Mixing bowls
  •  Skillet
  • Sharp knife
  • Blender (for jerk marinade)

Method
 

  1. Blend all marinade ingredients until smooth.
  2. Divide into two portions—one for chicken, one for shrimp.
  3. Coat chicken in half the marinade; let sit for 15+ minutes.
  4. Toss shrimp in remaining marinade; set aside.
  5. Cut pineapples in half, hollow out centers (save chunks for serving).
  6. Grill pineapple halves cut-side down for 3–5 minutes until slightly charred. Set aside.
  7. Grill or sauté chicken over medium-high heat for 6–8 minutes until cooked through.
  8. In the same pan, cook shrimp for 2–3 minutes per side until pink.
  9. Fill pineapple bowls with rice, then top with chicken, shrimp, bell pepper, avocado, and pineapple chunks.
  10. Garnish with cilantro and lime wedges.

Notes

  • Spice Level: Adjust cayenne and scotch bonnet to taste.
  • Make Ahead: Marinate chicken overnight for deeper flavor.
  • Substitutions: Use tofu for a vegetarian version.