Grilled Jamaican jerk steak sliced over coconut rice and peas, topped with charred pineapple, fresh herbs, and a drizzle of creamy lime sauce, showing a vibrant bowl with smoky, sweet-heat Caribbean flavors Holy Smokers way.

Caribbean Jerk Steak Bowls

Tender steak marinated in bold Jamaican jerk seasoning, fire-grilled and sliced over coconut rice and peas, topped with grilled pineapple, fresh herbs, and a cool lime crema. Sweet heat, island spice, and backyard smoke in every bite.

Ingredients (Serves 4)

Jerk Steak

  • 2 lbs. flank steak or sirloin flap or flat iron steak as a substitute 

  • 2 TBSP Holy Smokers Holy Smokers Jamaican Jerk seasoning

  • 2 TBSP olive oil

  • Juice of 1 lime

  • 1 TBSP soy sauce

  • 1 tsp brown sugar

Coconut Rice & Peas

  • 1½ cups jasmine rice

  • 1 cup coconut milk

  • 1 cup water

  • 1 cup kidney beans (drained)

  • 1 tsp Holy Smokers Jamaican Jerk seasoning

  • 2 sprigs fresh thyme (or ½ tsp dried)

  • ½ tsp salt

Grilled Pineapple

Lime Crema (Cooling Element)

  • ½ cup sour cream or Plain Greek yogurt

  • Juice of ½ lime

  • Pinch jerk seasoning

  • Splash of water or milk to thin

Optional Fresh Toppings

  • Sliced green onions chives

  • Fresh cilantro

  • Diced mango

  • Pickled red onions

  • Sliced avocado

  • Tomatillo Salsa

Step 1: Marinate the Steak 

In a bowl mix:

Coat steak thoroughly. Marinate at least 4 hours, ideally overnight.

Step 2: Make Coconut Rice & Peas

  1. Rinse rice.

  2. In a pot combine:

    • Rice

    • Coconut milk

    • Water

    • Kidney beans

    • Jerk seasoning

    • Thyme

    • Salt

  3. Bring to boil, reduce to low, cover, and simmer for 15–18 minutes.

  4. Rest covered 10 minutes before fluffing.

Step 3: Grill the Steak

Preheat the grill to high heat (450°F).

  1. Grill steak 3–5 minutes per side.

  2. Cook to 130–135°F for medium-rare.

  3. Rest 10 minutes.

  4. Slice thin against the grain.

Optional: Add a small chunk of pecan or lump charcoal wood for subtle smoke.

Step 4: Grill the Pineapple

Grill pineapple 2–3 minutes per side until lightly charred.
Light sprinkle of jerk seasoning while hot.

Step 5: Build the Bowl

Layer:

  1. Coconut rice & peas

  2. Sliced jerk steak

  3. Grilled pineapple

  4. Lime crema drizzle (try the Diablito Chili Lime Sauce here:)

  5. Fresh toppings

Finish with a light extra dusting of Jamaican Jerk.

Holy Smokers Rub Co.  •  www.holysmokersrubco.com •  Cook it low, smoke it right.
Bless Your Tastebuds w/a Spice that makes Family time Nice!
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