Caribbean Jerk Cauliflower Rice Bowls
This healthy Caribbean Jerk Cauliflower Rice Bowls recipe was my attempt at making myself feel like I was on vacation 🙂
The chicken can be cooked on the grill or Blackstone griddle.
How to make Caribbean Jerk Cauliflower Rice Bowls
The marinade I kept super simple using a store bought Caribbean Jerk seasoning instead of making my own.
If you do want to make your own Caribbean Jerk seasoning, this is a great recipe that I love!
The chicken goes into a gallon size plastic bag along with the jerk seasoning, soy sauce, brown sugar, and lime juice.
Add some ground red pepper for spice if you prefer.
Massage the bag until evenly coated and set in the fridge overnight.
And throw them on your grill or Blackstone griddle set to medium.
Since these are pretty thin, they only took about 4 to 5 minutes per side.
To make these Caribbean Jerk Cauliflower Rice Bowls feel even more tropical, I made a mango salsa.
Diced mango, red pepper, jalapeno, and cilantro mixed with a little lime juice.
Assemble these gorgeous bowls over some cauliflower rice, or regular ice, and imagine yourself in the Caribbean without a care in the world 🙂
Top these gorgeous bowls with the Caribbean Jerk mayo.
It’s made with mayo, jerk seasoning, soy sauce, and ketchup.
Mix it all around with the cauliflower rice and dig in.
If you’re anything like us, we kept adding more and more of the yummy sauce.
Meal Prep Idea!
Put the sauce in a container on the side.
You can warm it up a bit in the microwave and pour the sauce over top, or even eat it cold which is the way I prefer it.
More recipes for you like these Caribbean Jerk Cauliflower Rice Bowls…
Smoked Jerk Wings with Caribbean Rum Sauce
Crispy Baked Caribbean Jerk Chicken
Air Fryer Caribbean Jerk Shrimp
Caribbean Jerk Beer Can Chicken
.
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Caribbean Jerk Cauliflower Rice Bowls
One of my favorite cauliflower dishes, the Caribbean flavors make this such a light and refreshing meal
Ingredients
Caribbean Jerk Cauliflower Rice Bowls
- 2 pounds boneless skinless chicken thighs or thin chicken breasts
- 2 tablespoons caribbean jerk seasoning (I used McCormick’s)
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 tablespoon lime juice (1 Tbsp for marinade, 1 Tbsp for mango salsa)
- Optional for spice: ground red pepper
- kosher salt, pepper
- 1 mango diced
- 1 jalapeno seeds removed and diced
- 1/2 cup chopped cilantro
- 1/2 red bell pepper diced
- 2 (14-oz) bags frozen cauliflower rice (or cooked white rice)
Caribbean Jerk Mayo
- 3/4 cup mayo or light mayo
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1/2 tablespoon Caribbean Jerk seasoning
- Optional: ground red pepper for spice
Instructions
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Place the chicken in a gallon size plastic bag, add the Caribbean Jerk seasoning, soy sauce, brown sugar and 1 tablespoon of the lime juice and the ground red pepper if using. Massage the bag until evenly coated and marinate in the fridge several hours or overnight.
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Remove the chicken from the bag when ready to grill. Sprinkle very lightly with kosher salt and pepper. Cook the chicken on the grill or Blackstone griddle over medium heat for 4 to 5 minutes per side.
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In a bowl combine the mango, jalapeno, cilantro, red bell pepper, and remaining 1 tablespoon lime juice to make the mango salsa.
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Microwave the cauliflower rice according to package directions. Divide between 4 bowls or containers.
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Slice the chicken and place over the cauliflower rice, divide the mango salsa over top as well.
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Serve with Caribbean Jerk Mayo.
Caribbean Jerk Mayo
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Mix all ingredients together until evenly combined.
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