For this bowl, I added some tropical fruit flavors to complement the spicy jerk chicken.  The natural sweetness of the fruit is an ideal flavor booster. The couscous is a quick grain that adds nice texture to the meal with fresh cilantro and a few coconut flakes to brighten up the dish.

Makes 4 bowls

for Jerk chicken and marinade:

  • 4 boneless, skinless chicken breasts
  • 1 small jalapeño, roughly chopped
  • 1 inch peeled ginger root, roughly chopped
  • 3 garlic cloves
  • 1/4 red onion, roughly chopped
  • 1 bunch scallions roughly chopped
  • 2 tablespoons soy sauce
  • 1/4 cup fresh squeezed orange juice
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • kosher salt and pepper
  • 3-4 teaspoons Penzey’s jerk chicken spice or other preferred jerk chicken spice (optional and adjust for heat tolerance)

for couscous:

  • 1 1/2 cups couscous
  • 2 shallots, finely chopped
  • 1 bunch cilantro, finely chopped, plus more for garnish
  • 3 cups vegetable stock
  • 2 tablespoons olive oil
  • juice of 1 lime, squeezed
  • kosher salt and pepper to taste

fruit and vegetable fillers:

  • 1 pineapple, peeled and cored, sliced in 3/4 inch thick rings
  • 3 mangos, diced
  • 3 tablespoons chopped red onion
  • 1 tablespoon minced jalapeno
  • 1 teaspoon honey
  • 8 mini bell peppers, sliced thinly in rings
  • 1 bunch scallions, chopped white and light green parts
  • 4 small avocados, sliced lengthwise
  • 2 tablespoons of olive oil
  • kosher salt and pepper
  • coconut flakes for serving

Directions:

for chicken and marinade:  Lightly season chicken breasts with slat and pepper and jerk chicken spice.  Take all remaining ingredients for marinade and place in a food processor and puree until you have a thick salsa.  Place chicken and marinade in a ziplock bag and refrigerate for 6-8 hours if possible.  Heat the grill to 350 and grill chicken on either side until cooked through, about 20 minutes a side.  Allow chicken to rest covered for 10 minutes and slice on the bias.

for couscous:  Heat olive oil in medium skillet, add shallots and sauce until fragrant (about 2 minutes) and add couscous.  Stir frequently on high heat until couscous begins to turn golden.  Add stock and bring to a boil.  Cover and simmer for about 2 minutes.  Turn off heat and keep covered.  Allow couscous to absorb stock and allow to rest at least 10 minutes.  Just before serving, add chopped cilantro and lime juice and fluff with a fork.

for vegetables and fruit:  Heat a grill pan with a a bit of olive oil.  Place sliced pineapple on the grill pan and turn once or twice until marks appear on pineapple and natural sugars begin to caramelize.  Remove and set aside and slice in half.  In a small sauté pan, heat another tablespoon of oil, and sauté scallions and peppers for about 2 minutes until wilted and fragrant.  Remove from heat.  Take diced mango, red onion and jalapeño and toss in a bowl with a drizzle of oil and a teaspoon of honey.  Season with a little salt and toss gently to combine.

assemble bowls:  Distribute about 3/4 of a cup of prepared couscous, covering bottom of each bowl.  Place 3-4 pineapple slices alongside sliced chicken breast, followed by half a sliced avocado, bell pepper mixture, mango salsa, a few more peppers and avocado.  Garnish with fresh cilantro, coconut flakes and lime wedges.  Enjoy!