The star players in this Southwest Chicken Bowl are the grilled Pineapple Habanero Salsa and Char Crust Dry Rub. This seasoning not only has amazing flavor, but it also seals in the juices of the chicken.
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Summer is a time of relaxation in our home. As a teacher, I have extended time off to enjoy my children and the fruits of our labor. We particularly love the foods of this season because we are reminded of swimming pools, backyard barbecues, sunshine, and laughter.
Looking for more amazing grill recipes? Try this Char-Grilled Peach Salad or this Blackened Shrimp and Avocado Salad with Grilled Corn.
Why We Love This Recipe
- Spice: Grab some water (or better yet, a beer)! The habanero and jalapeño add a nice kick to this dish for all of my pepper lovers out there. Don't worry, the pineapple will help balance the flavor.
- Seasonal: As already mentioned, we love a good backyard barbecue. Southwest Chipotle chicken is a great alternative to traditional barbecue sauce when you're in the mood for something a little different.
- Healthy and Nutritious: Packed with lean protein, fiber, and vitamins.
Southwest Chicken Bowl Ingredients
- Chicken Thighs: Boneless and skinless, seasoned with Char Crust Southwest Chipotle Seasoning.
- Basmati Rice: Adds a fluffy and fragrant base.
- Black Beans: Provides protein and fiber.
- Avocado: Adds creaminess and healthy fats.Lime: For a zesty tang.
- Radishes: Adds a crunchy texture.
- Salt and Pepper: For seasoning.
- Pineapple Habanero Salsa: For a sweet and spicy kick.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Spice: Use a store-bought mango salsa in place of the pineapple habanero salsa if you're short on time or need to tone down the spice.
- Protein: Chicken breasts or your favorite grilled fish would make a good substitution.
- Rice: Use brown rice or yellow rice as an alternative.
How to Make a Southwest Chicken Bowl with Pineapple Habanero Salsa
STEP ONE: Prepare the Pineapple Habanero Salsa and Chicken
Prepare the Pineapple Habanero Salsa Recipe and place it in the refrigerator to chill.
Season chicken thighs with Char Crust Southwest Chipotle Seasoning, salt, and pepper.
Preheat the grill to medium-high heat. Grill the chicken thighs for 5-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest.
STEP TWO: Prepare the Rice and Beans
Cook the Jasmine rice according to package directions. In a small saucepan, heat the drained and rinsed black beans over medium heat until warm. Season with salt and pepper to taste.
STEP THREE: Prepare the Vegetables
Dice the avocado and slice the radishes thinly.
STEP FOUR: Assemble the Bowl
Slice the cooked chicken thighs into strips. Divide the Jasmine rice into four bowls. Top each bowl with equal portions of sliced chicken, black beans, diced avocado, pineapple habanero salsa, and sliced radishes. Serve with lime wedges on the side.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Make extra pineapple habanero salsa and use it as a topping for other dishes.
✔️ DO Prep the ingredients ahead of time if needed to save time.
Storage
Store the chicken, beans, and rice separately in airtight containers for up to 3-4 days. Keep the pineapple habanero salsa separate to prevent sogginess. Reheat the chicken, beans, and rice in the microwave for 1–2 minutes, stirring once, or warm the chicken in a skillet with a splash of broth.
Recipe FAQs
Habanero peppers are considered extremely hot (140x) compared to jalapeño peppers. They are so hot in fact, that you should use gloves when cutting them to protect your hands. Habanero peppers are typically bright orange in color with a unique shape and smaller in size vs. jalapeño peppers which are green and often larger in size.
Yes, cook the chicken in a skillet over medium heat for about 6-8 minutes per side, or until it reaches a safe internal temperature of 165°F.
Absolutely, white rice, brown rice, or Basmati rice works just as well.
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📖 Recipe
Southwest Chicken Bowl with Pineapple Habanero Salsa
Equipment
- Gas Grill
- Grill tongs
- Pot
- Mixing bowls
- Cutting board
- Knife
Ingredients
- 1 pound boneless skinless chicken thighs
- 2 tablespoons Char Crust Southwest Chipotle Seasoning
- 1 ½ cups pineapple habanero salsa
- 1 cup Jasmine rice
- 1 can black beans drained and rinsed
- 1 avocado diced
- 1 lime cut into wedges
- 3 radishes thinly sliced
- salt and pepper to taste
Garnish
- cilantro
- jalapeno Slices
Instructions
- Prepare the pineapple habanero salsa. Place it in the refrigerator to chill.
- Season the chicken thighs with Char Crust Southwest Chipotle Seasoning, salt, and pepper.
- Preheat the grill to medium-high heat.
- Grill the chicken thighs for 5-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest.
- Cook the rice according to package directions.
- In a small saucepan, heat the drained and rinsed black beans over medium heat until warm. Season with salt and pepper to taste.
- Slice the cooked chicken thighs into strips. Divide the Jasmine rice into four bowls.
- Top each bowl with equal portions of sliced chicken, black beans, diced avocado, pineapple habanero salsa, and sliced radishes.
- Serve with lime wedges on the side.
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Notes
- Spice: Use a store-bought mango salsa in place of the pineapple habanero salsa if you're short on time or need to tone down the spice.
- Protein: Chicken breasts or your favorite grilled fish would make a good substitution.
- Rice: Use brown rice, yellow rice, or basmati rice as an alternative.
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