To make your Jerk Chicken Bowls with Pineapple Black Bean Salsa, follow these easy steps:

1. Marinate the Chicken: In a bowl, combine the chicken thighs with jerk seasoning and olive oil. Mix well to coat the chicken thoroughly. Allow it to marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.

2. Cook the Rice: In a medium pot, combine jasmine rice and water (or chicken broth) with a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until rice is fluffy.

3. Prepare the Salsa: In a mixing bowl, combine diced pineapple, black beans, red bell pepper, and red onion. Drizzle with lime juice, then season with salt and pepper to taste. Toss everything together and set aside.

4. Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 5-7 minutes per side or until cooked through and internal temperature reaches 165°F (74°C).

5. Slice the Chicken: Once grilled, allow the chicken to rest for a few minutes before slicing it into strips.

6. Assemble the Bowls: Begin by placing a generous scoop of jasmine rice in each bowl. Top with sliced jerk chicken and a hearty serving of pineapple black bean salsa.

7. Garnish: Sprinkle fresh cilantro over the top for an added burst of flavor and color.

8. Serve: These bowls are best enjoyed fresh but can be stored in the refrigerator for meal prepping.