Marinate the Jerk Chicken
1. In a blender or food processor, combine the olive oil, soy sauce, brown sugar, lime juice, green onions, garlic, ginger, allspice, thyme, smoked paprika, cinnamon, salt, black pepper, and either jalapeno or Scotch bonnet pepper if using. Blend until mostly smooth.
2. Place the chicken thighs in a bowl or resealable bag and coat evenly with the jerk marinade. Refrigerate for at least 1 hour, preferably 4–8 hours, to allow the flavors to develop.
Roast the Plantains
3. Preheat the oven to 425°F. Peel the plantains and slice diagonally into approximately ½-inch-thick pieces. Arrange on a parchment-lined baking sheet, toss with avocado or olive oil, and sprinkle lightly with salt. Roast for 15–20 minutes, flipping halfway through, until golden brown and caramelized around the edges.
Prepare the Pineapple Black Bean Salsa
5. In a medium bowl, combine the diced pineapple, black beans, red onion, cilantro, lime juice, and salt. Toss gently until evenly combined. Refrigerate until ready to serve.
Cook the Jasmine Rice
6. Rinse the jasmine rice under cold water until the water runs mostly clear. Add the rice and water to a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 12–15 minutes, or until the water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Cook the Jerk Chicken
7. Heat a grill, grill pan or cast iron skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Grill or sear for approximately 5–7 minutes per side, depending on thickness, until nicely charred and the internal temperature reaches 165°F.
8. Transfer the chicken to a cutting board and let rest for 5 minutes before slicing into strips.
Assemble the Bowls
9. Divide the jasmine rice evenly among four bowls. Add the sliced jerk chicken, pineapple black bean salsa, and roasted plantains.
10. Garnish with fresh cilantro and serve with lime wedges.
