Are you ready for another super easy meal prep (or weeknight dinner)? This Jerk Chicken with Pineapple Black Bean Salsa is incredible simple, but still big on summery flavor. The spicy jerk seasoning perfectly compliments the sweet pineapple salsa, and the black beans add bulk and extra protein to the meal without adding a lot to the cost. And even better yet, you can serve this meal hot, or eat the leftovers cold for a nice refreshing summer lunch.
What is Jerk Seasoning?
Jerk seasoning is a spicy, savory, and sweet blend of spices native to Jamaican cuisine. This flavorful blend usually consists of hot peppers (Scotch Bonnet), garlic, thyme, cinnamon, allspice, ginger, cloves, and other spices. These spices are often used in marinade form for pork, chicken, or seafood, but the dry spice blend can be used to season just about any food. Read more about the history of jerk seasoning here.
Since authentic jerk seasoning contains some items that I don’t usually keep on hand, I purchased a bottle of pre-blended jerk seasoning at the grocery store (see photos below). But if you want to try your hand at making your own, check out this recipe for jerk seasoning from Immaculate Bites.
Can I Substitute the Chicken Breast?
If you don’t have boneless, skinless chicken breast, you could just as easily make this recipe with boneless chicken thighs, shrimp, or even salmon. The beauty of jerk seasoning blend is that it goes great on just about anything! So if you’re concerned about buying some for just this recipe, I promise you’ll get more use out of it.
Can I Substitute the Jasmine Rice?
Feel free to swap out the white jasmine rice that I used here for brown rice, quinoa, or even something like Cumin Lime Coleslaw if you want to up the vegetable content. And if you want to go the extra mile, I think Savory Coconut Rice would be awesome with these flavors!
Meal Prep It!
This meal works great for weekly meal prep. Pack the portions up into single serving containers and they’ll keep in the refrigerator for about four days.
Jerk Chicken with Pineapple Black Bean Salsa
Servings 4Ingredients
- 4 cups cooked rice ($0.70)
Pineapple Black Bean Salsa
- 2 cups pineapple tidbits* ($0.50)
- 1 15oz. can black beans, well rinsed ($0.89)
- 1/3 cup finely diced red onion ($0.16)
- 1/2 cup coarsely chopped cilantro ($0.17)
- 1 lime ($0.75)
- 1 pinch crushed red pepper (optional) ($0.02)
- 1/4 tsp salt, or to taste ($0.02)
Jerk Chicken
- 2 boneless, skinless chicken breasts (about 2/3 lb. each) ($6.42)
- 1 Tbsp jerk seasoning ($0.030)
- 1 Tbsp cooking oil ($0.04)
Instructions
- Begin cooking your rice first. If you plan on packing this for meal prep, transfer the cooked rice to your meal prep containers and refrigerate them as you finish the rest of the recipe, so they can begin to cool down.
- While the rice is cooking, prepare the pineapple black bean salsa. Coarsely chop the pineapple tidbits into smaller pieces, similar in size to the black beans. Place the chopped pineapple, rinsed black beans, diced red onion, and chopped cilantro in a large bowl.
- Squeeze the juice of half the lime (about 1 Tbsp) over the ingredients in the bowl. Also add 1/4 tsp salt and a pinch of red pepper flakes (optional). Stir the ingredients together, give it a taste, and add more salt or lime juice if needed. Any unused lime will be cut into wedges for squeezing over the chicken before serving.
- Next, prepare the jerk chicken. Pat the chicken breasts dry with a paper towel. Place a piece of plastic wrap over the chicken to eliminate splatter, then gently pound the chicken breasts into an even thickness using either a rolling pin or a mallet. Sprinkle the jerk seasoning over both sides of the chicken and use your hands to rub it into the surface, making sure they're completely coated.
- Add the cooking oil to a large skillet, or preheat your grill. Once hot, add the chicken and cook until well browned on both sides, and the chicken is completely cooked through (about 7 minutes each side). It should no longer be pink in the center and the juices should run clear. For extra safety, use an instant read meat thermometer and cook until the internal temperature reaches 165ºF.
- Transfer the cooked chicken to a clean cutting board and let it rest for five minutes. After five minutes, slice the chicken into 1/2-wide strips.
- To serve, place about a cup of cooked rice on a plate, or in your meal prep container, top with about a cup of the pineapple black bean salsa, and a few strips of the jerk chicken. Slice the remaining lime into wedges and squeeze fresh juice over the chicken just before eating.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Jerk Chicken with Pineapple Black Bean Salsa – Step by Step Photos
Begin by cooking the rice because you’ll be able to prepare a lot of the rest of the recipe as the rice cooks. Cook the rice according to the package directions and if you’re going to be meal prepping this meal, transfer the cooked rice to your containers and refrigerate it as you finish the rest of the recipe so that it can begin to cool.
While the rice is cooking, prepare the pineapple black bean salsa. Roughly chop 2 cups of pineapple tidbits into smaller pieces, about the size of the black beans. I used fresh, but you could also use frozen (thawed, of course), or pineapple canned in juice. Make sure the black beans are well rinsed so they don’t turn the salsa black. Roughly chop about 1/2 cup cilantro, and finely dice about 1/3 cup red onion. Place the pineapple, black beans, cilantro, and red onion in a bowl.
Add the juice of half a lime (about 1 Tbsp), 1/4 tsp salt, and a pinch of red pepper flakes (optional). Give everything a good stir, then taste it and add more salt or lime juice if needed.
Next, start working on the chicken. Pat two chicken breasts dry with paper towel, and if they are particularly thick, place a piece of plastic wrap over top and gently pound them out to an even thickness. This helps them cook evenly (the thin end won’t get all dried out before the thick end cooks through).
This is the jerk seasoning that I picked up a the store a while back. Every brand is going to be a bit different, so make sure to check the label to see if yours contains salt. If it doesn’t, you’ll want to add some salt to the chicken breast as well.
Coat each side of the chicken breasts with jerk seasoning, making sure to rub it in so the surface is completely coated.
You have several options for cooking your chicken. You can do it outdoors on a grill, use a countertop grill like a George Foreman, use a cast iron grill pan, or even just a skillet like I used. To cook it in a skillet, add 1 Tbsp cooking oil to a skillet and heat it over medium. Once the oil is hot and shimmering, add the chicken and cook on each side until it’s well browned and the chicken is cooked through (about 7 minutes each side). Make sure the chicken is no longer pink inside and the juices are running clear.
Transfer the cooked chicken to a clean cutting board and let it rest for five minutes. This is very important because if you cut into it right away all the steam will escape and the chicken will not be as moist. Once it has rested, slice it into 1/2-inch wide strips.
To serve, simply pile about a cup of rice on your plate or bowl, add about a cup of the pineapple black bean salsa, and top with a few strips of the jerk chicken. Slice the remaining lime into wedges so you can squeeze some fresh juice over the chicken just before eating.
Or, pile it all into meal prep containers and pop it in the fridge for later. :) You can eat your leftovers cold, like a salad with grilled chicken strips, or reheat the entire thing (minus the lime wedge).
For more information about meal prepping, how it works, and why I do it, check out Meal Prep 101: A Beginner’s Guide to Prepping and Portioning Meals, or check out my entire Budget-Friendly Meal Prep Archive.
I used this recipe on tuna steaks and came out phenominal. The flavors are intense. The pineapple brings out the flavors in the seasoning. I will try it with chicken, which will be a home run. Ican imagine pork chops would also work.
This was SO GOOD. I was up early on a Saturday morning and prepped four servings…but it was so good that I ended up eating one of the servings for breakfast. No regrets! Using canned pineapple turned out just fine. I will definitely be making this again!
Could you (Beth or any of the commenters) share a tried recipe for jerk seasoning?
This sounds awesome. Eat it hot 1st time go round, cold 2nd time go round, create a jerk chicken sammie for even more variety. Sub the sides with whatever you have in your fridge/pantry for even more variety. Thanks again Beth!
Couldn’t find jerk seasoning myself so I ended up making it on my own (minus the sugar) using a helpful online recipe. This was delicious!
I received this recipe in my inbox and noticed I had all those ingredients on hand already. I used canned pineapple (in juice) and it came out amazing! Resting the chicken really keeps those juices locked into the meat. And set a timer for 7 minutes per side of chicken because every time I just ‘feel it out’ I always undercook it myself. This came out perfect! I’ve been following you for some time and this is my first comment! Love your site. You’ve changed my lifestyle both in the cooking department and saving money department!
Love You!!!
I made this for dinner tonight and it was excellent! I couldn’t find jerk seasoning at my grocery store so I subbed with just regular taco seasoning and I had a ton of mangoes on hand so used mangoes instead of pineapples. Great recipe!
That sounds delicious!!! :-)
This sounds awesome! Eat it hot 1st time go round, cold 2nd time go round, create a jerk chicken sammie! Change it up even more with different sides each time served depending on whatever you have in your fridge/pantry! Thanks again Beth!
That is a really good recipe. I made my own seasoning mix from a recipe I found online as I didn’t want to spend 6$ for a jar of something I am not sure I fill like. The beans and chicken flavors go well together. Even my husband complemented on dinner. Thanks so much.
I tried to pin this recipe, but Pinterest was not cooperating. So I went to your pin boards and could not find this recipe.
So I cannot share this for you. Sorry.
Any chance you can remember the name of the store you bought that particular jerk seasoning?
Thank you
I would have, but I don’t remember, tbh! I did check out the selection at Kroger the day I made this (to see if that’s where I had gotten it) and this particular brand wasn’t there, but they had about 4-5 other options.
That’s okay, I know I can find other brands or make my own, just thought it would be great if I could use the brand you used for a first try.
Thanks so much for taking the time to check though, much appreciated.
This post comes at the most opportune time. We’re having guests come over this weekend and my husband has requested tacos. I will certainly include this with some chips and other tasties.
This looks incredible! I’ve never made anything with jerk seasoning, so I don’t own any. Is this a spice blend I could make at home (like your incredible taco seasoning), or should I really go get a premade version?
Personally, this is one I prefer to buy premade because it usually has some things in it that I don’t generally keep on hand. And it usually has a LOT of spices, so instead of measuring out 10 spices, I’d rather just measure from this one bottle. And it’s very versatile, so I know I’ll get use out of it. :)
This looks delicious. Since I’m allergic to pineapple, I think I’ll substitute mango. Thanks, Beth, for always inspiring dinnertime.
Excellent choice! Mango is the perfect substitute.
If using canned pineapple (I always seem to have a can of that in the pantry), should I drain the juice first?
Yes, definitely drain it. :)
This looks incredible and sounds so easy! I can’t wait to make this for my next meal prep. The black bean salsa can be swapped out with another side for more variety and also what you & your kitchen/pantry have on hand. Could eat it hot one meal, cold the next meal, recreate and make a jerk chicken sammie for even more variety. Thanks again Beth!