Ingredients
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For the Jerk Jackfruit
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2 cups young green jackfruit (canned, drained and rinsed) young green jackfruit2 cups young green jackfruit (canned, drained and rinsed)
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2 tablespoons jerk seasoning (store-bought or homemade) jerk seasoning2 tablespoons jerk seasoning (store-bought or homemade)
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1 tablespoon tomato paste tomato paste1 tablespoon tomato paste
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1 tablespoon maple syrup maple syrup1 tablespoon maple syrup
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1 tablespoon coconut aminos or tamari coconut aminos1 tablespoon coconut aminos or tamari
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1 tablespoon lime juice lime juice1 tablespoon lime juice
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1 teaspoon smoked paprika smoked paprika1 teaspoon smoked paprika
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1/2 teaspoon allspice allspice1/2 teaspoon allspice
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1/2 teaspoon thyme (dried or fresh) thyme1/2 teaspoon thyme (dried or fresh)
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2 green onions, chopped green onions2 green onions, chopped
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1/2 cup vegetable broth vegetable broth1/2 cup vegetable broth
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For the Pineapple
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1 cup fresh pineapple, cubed pineapple1 cup fresh pineapple, cubed
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1 teaspoon coconut oil coconut oil1 teaspoon coconut oil
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Pinch of cayenne pepper cayenne pepperPinch of cayenne pepper
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Pinch of sea salt sea saltPinch of sea salt
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For the Coconut-Lime Rice
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1 cup jasmine or basmati rice (uncooked) basmati rice1 cup jasmine or basmati rice (uncooked)
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1 cup coconut milk (full fat or light) coconut milk1 cup coconut milk (full fat or light)
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1 cup water water1 cup water
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1/4 teaspoon salt salt1/4 teaspoon salt
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Zest and juice of 1 lime limeZest and juice of 1 lime
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For the Black Beans
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1 can black beans, drained and rinsed black beans1 can black beans, drained and rinsed
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1/4 teaspoon cumin cumin1/4 teaspoon cumin
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1/4 teaspoon smoked paprika smoked paprika1/4 teaspoon smoked paprika
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1/4 teaspoon salt salt1/4 teaspoon salt
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2 tablespoons chopped cilantro cilantro2 tablespoons chopped cilantro
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Toppings (optional)
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Sliced avocado avocadoSliced avocado
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Diced red pepper red pepperDiced red pepper
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Fresh cilantro cilantroFresh cilantro
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Lime wedges limeLime wedges
Directions
Follow each component’s instructions in sequence, then build your bowl for a harmonious blend of Caribbean flavors, textures, and colors. For extra smokiness, grill the jackfruit and pineapple! Adjust spice level by increasing or reducing the jerk seasoning and cayenne.
Steps
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1
Done
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Prepare the Coconut-Lime Rice: Rinse rice until water runs clear. In a pot, combine rice, coconut milk, water, and salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Remove from heat, let steam for 5 minutes, then fluff with a fork. Stir in lime zest and juice. |
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2
Done
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Cook the Jerk Jackfruit: In a skillet over medium heat, add jackfruit, jerk seasoning, tomato paste, maple syrup, coconut aminos/tamari, lime juice, smoked paprika, allspice, thyme, green onions, garlic, and vegetable broth. Stir well. Cover and simmer for 20 minutes, stirring occasionally. Use a fork to shred jackfruit slightly. |
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3
Done
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Caramelize Pineapple: Heat coconut oil in a separate pan over medium-high heat. Add pineapple cubes, cayenne, and sea salt. Sauté for 3–5 minutes until golden and caramelized. |
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4
Done
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Prepare the Black Beans: In a small saucepan, heat black beans with cumin, smoked paprika, salt, and chopped cilantro until warmed through. |
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5
Done
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Assemble: Divide coconut-lime rice into bowls. Top with jerk jackfruit, caramelized pineapple, black beans, and optional toppings (avocado, red pepper, fresh cilantro, lime wedges). |
