Caribbean Jerk Chicken Bowls

tastesbetterfromscratch.com

Ruthie K.

1 pound boneless skinless chicken breasts , cut in half, (or 6 to 8 chicken tenders)

¼ cup Jamaican jerk seasoning (or homemade)

1 Tablespoon olive oil

1 red bell pepper , sliced thin

15 ounce can red beans , drained and rinsed

2 avocados , peeled, seeded, mashed

1 mango , peeled and sliced around the pit

5 to 6 cups cooked white or coconut rice , for serving

subheading: For the pineapple sauce:

2 Tablespoons honey

½ cup fresh pineapple , with juices, diced

2 teaspoons ketchup

1 teaspoon dijon mustard

1 teaspoon lime juice

1 chipotle pepper in adobo plus 1 tsp of the adobo sauce , or just the sauce, if you like mild heat

½ teaspoon garlic powder

1 teaspoon granulated sugar

salt and freshly ground black pepper , to taste

Directions at tastesbetterfromscratch.com

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