Espresso and Lime

Caribbean Jerk Chicken
0 Combine the jerk marinade ingredients in a blender or food processor and blend until smooth
3 Place the chicken in a shallow bowl, add the marinade and toss until all of the chicken is generously coated
2 Cover the bowl and chill for 1-12 hours
4 Preheat your oven to 400 degrees 
5 Transfer the chicken from the marinade onto a parchment lined baking sheet 
6 Roast for about 45 minutes or until the chicken is cooked through to an internal temperature of 165 degrees 
Creamy Coconut Rice
8 Combine the ingredients in a small saucepan and place over medium high heat 
9 Once the liquid is boiling, cover the saucepan and cook according to manufacturers instructions 
10 Once the rice is done cooking, keep the saucepan covered and let the rice sit off of the heat for about 10 minutes 
11 Fluff the rice and set aside for now
Pineapple Salsa
13 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
14 Squeeze the juice from 1 lime over the bowl and add 1 teaspoon of tajin seasoning
15 Toss to combine and taste to determine whether more lime juice or seasoning is needed
Assemble the jerk chicken rice bowls...
16 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
18 Garnish with lime wedges and enjoy!