Combine the jerk marinade ingredients in a blender or food processor and blend until smooth

Place the chicken in a shallow bowl, add the marinade and toss until all of the chicken is generously coated

Transfer the chicken from the marinade onto a parchment lined baking sheet

Roast for about 45 minutes or until the chicken is cooked through to an internal temperature of 165 degrees

Combine the ingredients in a small saucepan and place over medium high heat

Once the liquid is boiling, cover the saucepan and cook according to manufacturers instructions

Once the rice is done cooking, keep the saucepan covered and let the rice sit off of the heat for about 10 minutes

Dice 3 cups of fresh pineapple, 1 red sweet bell pepper, 1/2 cup of red onion and 1/3 cup of fresh cilantro and combine in a large bowl

Squeeze the juice from 1 lime over the bowl and add 1 teaspoon of tajin seasoning

Toss to combine and taste to determine whether more lime juice or seasoning is needed

Add a few scoops of creamy coconut rice into the base of a shallow bowl and top with jerk chicken, pineapple salsa and black beans

Jerk Chicken Rice Bowl