Jamaican Jerk Pork Bowls with Coconut Rice and Pineapple Salsa

Quick Recipe Version (TL;DR)

• Yield: 4 bowls
• Prep Time: 25 minutes (plus 45 minutes marinating)
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes (including marinating)

Quick Ingredients

• 1 lb boneless pork shoulder or pork loin, cut in 1-inch cubes
• 4 green onions (scallions)
• 1 small yellow onion, roughly chopped
• 4 cloves garlic
• 1-inch piece fresh ginger
• 1–2 Scotch bonnet or habanero peppers, stemmed (seeds to taste)
• 2 tbsp fresh thyme leaves (or 2 tsp dried)
• 1 tbsp ground allspice
• 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg
• 2 tbsp dark brown sugar
• 2 tbsp soy sauce
• 2 tbsp fresh lime juice
• 3 tbsp neutral oil (divided)
• 1 1/2 cups jasmine rice, rinsed
• 1 cup full-fat canned coconut milk
• 1 1/4 cups water
• 1 tsp kosher salt (for rice), plus more to taste
• 2 cups fresh pineapple, small dice
• 1 red bell pepper, small dice
• 1 jalapeño, minced (seeds to taste)
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp fresh lime juice (for topping)
• 1 tbsp honey

Do This

• 1. Blend scallions, onion, garlic, ginger, hot pepper, thyme, spices, brown sugar, soy, lime juice, 2 tbsp oil, salt, and pepper into a thick jerk marinade.
• 2. Toss pork cubes in marinade, cover, and chill 45 minutes (up to 24 hours).
• 3. Cook rice: combine rinsed jasmine rice, coconut milk, water, and salt; bring to a boil, then cover and simmer 15 minutes. Rest 10 minutes, then fluff.
• 4. Make pineapple pepper topping: mix pineapple, bell pepper, jalapeño, red onion, cilantro, lime juice, honey, salt, and pepper; let sit 10 minutes.
• 5. Sear marinated pork in a hot oiled cast iron or heavy skillet over medium-high heat until deeply browned and cooked through, 8–10 minutes.
• 6. Assemble bowls with a bed of coconut rice, topped with jerk pork, generous spoonfuls of pineapple pepper topping, and any desired garnishes.

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Why You’ll Love This Recipe

• All-in-one comfort bowl: tender jerk pork, creamy coconut rice, and bright pineapple heat in every bite.
• Big flavor, simple methods: everything is stovetop-friendly and doable in a small kitchen.
• Customizable heat level: use more or fewer hot peppers to dial it from gentle warmth to true island fire.
• Great for meal prep: each component stores well and tastes even better the next day.

Grocery List

• Produce: Green onions (scallions), yellow onion, garlic, fresh ginger, Scotch bonnet or habanero peppers, fresh thyme, limes, pineapple, red bell pepper, jalapeño, red onion, fresh cilantro.
• Dairy: None (this recipe is naturally dairy-free).
• Pantry: Boneless pork shoulder or pork loin, jasmine rice, canned full-fat coconut milk, soy sauce, dark brown sugar, honey, neutral oil (canola/vegetable/avocado), kosher salt, black pepper, ground allspice, ground cinnamon, ground nutmeg.

Full Ingredients

For the Jerk Pork

• 1 lb boneless pork shoulder or pork loin, trimmed and cut into 1-inch cubes
• 4 green onions (scallions), roughly chopped
• 1 small yellow onion, roughly chopped
• 4 cloves garlic, peeled
• 1-inch piece fresh ginger, peeled and sliced
• 1–2 Scotch bonnet or habanero peppers, stemmed (remove some or all seeds for less heat)
• 2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
• 1 tbsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp dark brown sugar, packed
• 2 tbsp soy sauce
• 2 tbsp fresh lime juice
• 2 tbsp neutral oil (canola, vegetable, or avocado), plus 1 tbsp for the pan
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the Coconut Rice

• 1 1/2 cups jasmine rice, thoroughly rinsed until water runs mostly clear
• 1 cup full-fat canned coconut milk (shake can well before opening)
• 1 1/4 cups water
• 1 tsp kosher salt

For the Sweet-Hot Pineapple Pepper Topping

• 2 cups fresh pineapple, finely diced (about 1/2-inch pieces)
• 1 medium red bell pepper, finely diced
• 1 jalapeño, minced (remove seeds for milder topping, keep some for extra heat)
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/4 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste

For Serving (Optional but Recommended)

• Extra lime wedges
• Additional chopped cilantro
• Thinly sliced green onions
• Thinly sliced fresh chili or pickled jalapeños for extra heat

Step-by-Step Instructions

Step 1: Make the jerk marinade

Add the following to a blender or food processor: green onions, yellow onion, garlic, ginger, Scotch bonnet or habanero pepper(s), thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, 2 tablespoons neutral oil, 1 1/4 teaspoons kosher salt, and 1/2 teaspoon black pepper.

Blend until you have a thick, mostly smooth paste. Scrape down the sides as needed. The mixture should be pourable but not watery; if it is very thick and struggling to blend, add 1–2 teaspoons of water or lime juice to help it along. Taste a tiny bit (it will be strong and spicy) and adjust salt or sugar slightly if desired.

Step 2: Marinate the pork

Place the pork cubes in a medium bowl or a zip-top bag. Pour the jerk marinade over the pork and toss very well so every piece is coated, massaging the mixture into the meat.

Cover the bowl tightly (or seal the bag), then refrigerate for at least 45 minutes and up to 24 hours. The longer it sits, the deeper the flavor. If marinating more than 2 hours, give the pork a stir once or twice so everything marinates evenly.

Step 3: Cook the coconut rice

About 25 minutes before you want to eat, start the rice. In a medium saucepan with a tight-fitting lid, combine the rinsed jasmine rice, coconut milk, water, and 1 teaspoon kosher salt. Stir to break up any coconut cream lumps and to make sure the rice is evenly distributed.

Bring the mixture to a gentle boil over medium-high heat, stirring once or twice. As soon as it boils, give it one final stir, reduce the heat to low, cover, and simmer for 15 minutes without lifting the lid. After 15 minutes, turn off the heat and let the rice sit, still covered, for another 10 minutes to steam. Then fluff gently with a fork before serving.

Step 4: Make the sweet-hot pineapple pepper topping

While the rice cooks, prepare the topping. In a medium bowl, combine the diced pineapple, red bell pepper, jalapeño, red onion, and cilantro. Add 2 tablespoons lime juice, 1 tablespoon honey, 1/4 teaspoon kosher salt, and a few grinds of black pepper.

Stir well to coat everything in the lime-honey mixture. Taste and adjust: add more lime for brightness, honey for sweetness, or jalapeño for extra heat. Let the topping sit at room temperature for at least 10 minutes so the flavors meld while you cook the pork.

Step 5: Sear and cook the jerk pork

Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon neutral oil. When the oil is shimmering and just starting to smoke, add the marinated pork in a single layer, leaving any excess marinade in the bowl. Do not overcrowd the pan; cook in two batches if needed.

Let the pork sear undisturbed for 2–3 minutes to develop a deep, dark crust, then flip the pieces and continue cooking, turning occasionally, until well browned on most sides and cooked through, 8–10 minutes total. The internal temperature should reach at least 145°F, up to 160°F if you prefer it more well done.

If the pan starts to get too dark, reduce the heat to medium. You want an almost blackened char in spots from the spices, but not bitterly burnt. Once cooked, transfer the pork to a plate and let it rest for 3–5 minutes.

Step 6: Assemble the jerk pork bowls

Divide the fluffy coconut rice among 4 bowls (about 1 cup per bowl). Top each portion of rice with a generous mound of jerk pork.

Spoon a big scoop of the sweet-hot pineapple pepper topping over the pork and rice in each bowl, making sure every serving gets plenty of pineapple, pepper, and cilantro. Finish with any optional garnishes you like: extra cilantro, sliced green onion, fresh chili slices, and lime wedges for squeezing.

Serve immediately while the pork is hot and the rice is warm, with the bright, cool topping providing a fresh contrast.

Pro Tips

• Control the heat: Scotch bonnet and habanero peppers are very spicy. For medium heat, remove most of the seeds and white membranes. For milder jerk, use just one pepper and deseed it fully.
• Marinate longer for deeper flavor: If you have time, marinate the pork for 8–24 hours. The spices and aromatics will penetrate more and give you a richer, more complex jerk flavor.
• Don’t stir the pork too soon: Let the first side sear until it naturally releases from the pan. This is how you get that signature charred, caramelized crust.
• Rinse the rice well: Rinsing jasmine rice removes excess starch, helping you get fluffy, separate grains instead of a gummy texture when combined with rich coconut milk.
• Use fresh pineapple if possible: Fresh pineapple gives the topping brighter flavor and a juicy, crisp bite that balances the spicy, smoky pork.

Variations

• Jerk chicken bowl: Swap the pork for 1 lb boneless, skinless chicken thighs cut in 1-inch pieces. Marinate and cook the same way, adjusting cook time until the chicken reaches 165°F.
• Grilled version: Thread marinated pork onto skewers and grill over medium-high heat, 8–12 minutes, turning frequently. Pile the grilled pork over the coconut rice and top with the pineapple mixture.
• Lighter, low-carb option: Replace the coconut rice with cauliflower “rice” sautéed in a little coconut milk and salt until tender, 5–7 minutes.

Storage & Make-Ahead

The components store well separately, making this an excellent prep-ahead meal. Refrigerate cooked jerk pork, coconut rice, and pineapple topping in separate airtight containers for up to 4 days. For best texture, reheat the pork and rice gently in the microwave or in a covered skillet with a splash of water until warmed through; keep the pineapple topping cold and spoon over just before serving. The pork can be marinated up to 24 hours in advance, and the pineapple pepper topping can be made up to 1 day ahead (it will become juicier as it sits). Fully assembled bowls do not freeze well, but the cooked pork freezes nicely for up to 2 months.

Nutrition (per serving)

Approximate values per bowl (1/4 of recipe): 700 calories; 32 g protein; 80 g carbohydrates; 25 g fat; 12 g saturated fat; 5 g fiber; 16 g sugars; 980 mg sodium. Actual values will vary based on exact ingredients, brands, and portion sizes.