Caribbean

High Protein Jamaican Chicken Pineapple Budda Bowl  

A vibrant high-protein Jamaican-inspired Buddha bowl featuring marinated chicken, black eyed beans, kidney beans, sweet pineapple and braised rice, finished with a zesty chilli-lime dressing and fresh herbs for a bold sweet-spicy balance.

10 COVERS

This recipe features

INGREDIENTS – 10 COVERS

1000g Chicken Breast – stripped

400g Black Eyed Beans

400g Kidney Beans

100g Major Caribbean Mari Base

100g Olive Oil

30g Vinegar

500g Pineapple – diced

200g Red onions – diced

Braised Rice:

450g Long Grain Rice

900g Water

16g Major Vegetable Stock Base Powder

Garnish

Coriander – as required

Lime Wedges – as required

15 Mixed Chillies – sliced

75g Bean Sprouts

METHOD

  1. Braise the rice place in a pan with tight fitting lid the rice water and stock powder cover and cook on very low burner for 15 minutes fork over and chill.

  2. Marinate the chicken for 2 hours in 70 g of Mari Base for 2 hours.

  3. Make the dressing with the oil, vinegar and 30g Mari Base

  4. Heat a wok and flash fry the chicken until cooked and cool until needed

  5. Combine the beans, pineapple, onion and chicken and use half the dressing

  6. Mix the cool braised rice with the other half of the dressing.

ALLERGENS: Gluten, Milk