August 11, 2021

Jerk Chicken Bowls with Pineapple Avocado Salsa

For this recipe, I teamed up with my friends at Ricante. I used one of their amazing everything sauces to marinate the chicken breasts for 24 hours. I also used a little bit of the sauce to add flavor to the cauliflower rice. This is a recipe I could eat on repeat. The flavors of the sauce pair perfectly with the pineapple avocado salsa. Give this recipe a try, everyone in your house is sure to love it.

Jerk Chicken Bowls with Pineapple Avocado Salsa

This flavorful and delicious Whole30 and Paleo-compatible dish is made easier by using Tamarindo Sauce from Ricante.



  • 1 1/2 lbs. chicken breast
  • 3/4 C Ricante Tamarindo Sauce
  • 2-10oz bags frozen cauliflower rice
  • 1 1/2 C pineapple, small dice
  • 1 avocado, diced
  • 1/4 C + 2 T roughly chopped cilantro
  • 2 T minced red onion
  • 1/2 lime, juiced
  • 1 tsp jalapeno, minced
  • 1/4 C red bell pepper, small dice
  • 3/4 tsp sea salt
  • 1 T avocado oil

  1. Marinate the chicken breasts in 1/2 cup Tamarindo sauce for 24 hours.
  2. After the chicken has marinated, add 1 tablespoon avocado oil to a large skillet on medium heat. Once the pan is hot, add the chicken breast and cook for 8-10 minutes per side depending on the size of the chicken breast. The chicken should no longer be pink when it is fully cooked.
  3. In a separate large skillet on medium heat, add the cauliflower rice, 1/4 cup cilantro, 1/4 cup Tamarindo sauce, and 1/2 teaspoon sea salt. Mix thoroughly and cook for 10-12 minutes. The rice should be hot and tender when it's done.
  4. In a medium bowl add the pineapple, avocado, 2 tablespoons cilantro, red onion, lime juice, jalapeno, red bell pepper, and 1/4 teaspoon sea salt. Gently toss the ingredients together until they are mixed well.
  5. Assemble the bowls by adding cauliflower rice, sliced chicken breast, and top with the pineapple avocado salsa. Enjoy!


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