15 Delicious Jamaican Sides to Serve with Jerk Chicken

Upgrade your jerk chicken dinner with sides that steal the show! From classic rice and peas to sweet fried plantains, these 15 Jamaican recipes are easy, authentic, and perfect for any cookout. Let’s get cooking!

Coconut Rice and Peas

There's nothing quite like the comforting aroma of coconut rice and peas simmering on the stove—it instantly transports me to lazy Sunday afternoons. This version uses long-grain rice and kidney beans cooked in rich coconut milk, making it creamy, fragrant, and perfectly seasoned. I love how one pot does all the work, leaving me more time to relax.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 1 tbsp coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 cup long-grain white rice
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup water
• 1 can (15 oz) kidney beans, drained and rinsed
• 1/2 tsp salt

Instructions

1. Rinse the rice in a fine-mesh sieve under cold water until the water runs clear—this removes excess starch for fluffier grains.
2. In a large pot with a tight-fitting lid, heat the coconut oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 4 minutes.
3. Add the minced garlic and fresh thyme leaves; cook for 30 seconds until fragrant. Tip: Fresh thyme makes a big difference, but you can use 1/2 tsp dried if needed.
4. Stir in the rinsed rice, coating it with the onion mixture. Toast for 1 minute to enhance the nutty flavor.
5. Pour in the coconut milk and water, then add the drained kidney beans and salt. Give everything a gentle stir.
6. Increase the heat to high and bring to a vigorous boil. Immediately reduce the heat to low, cover the pot, and simmer for 20 minutes. Tip: Do not lift the lid during cooking—the steam is crucial for even cooking.
7. After 20 minutes, remove the pot from the heat and let it sit, covered, for 5 minutes. This resting period allows the rice to finish absorbing any remaining liquid.
8. Fluff the rice with a fork, then taste and adjust salt if needed. If you like a little heat, add a whole scotch bonnet pepper during simmering (remove before serving).

Your kitchen will smell amazing as the coconut and thyme meld together. The rice is tender, the beans are creamy, and every bite has a hint of sweet coconut. Serve it alongside jerk chicken, grilled fish, or just enjoy it as a hearty side—it's versatile enough for any weeknight dinner.

Fried Sweet Plantains (Maduros)

Smooth, sweet, and wonderfully caramelized, maduros are my go-to side dish for just about any Latin meal. I love how a simple slice of ripe plantain turns into a buttery, golden treat with just a hot pan and a little oil.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

• 2 large ripe plantains (black skin)
• 1/4 cup vegetable oil
• 1/4 teaspoon salt (optional)

Instructions

1. Peel the plantains by cutting off both ends, then making a shallow slit along the length of the skin. Remove the peel in strips.
2. Slice the plantains diagonally into 1/2-inch-thick rounds. (Tip: For even cooking, keep slices uniform in thickness.)
3. Heat the vegetable oil in a large nonstick skillet over medium heat until shimmering, about 2 minutes.
4. Arrange the plantain slices in a single layer in the skillet, making sure not to overcrowd. (Tip: Fry in batches if needed for even browning.)
5. Cook for 2–3 minutes per side, until deep golden brown and caramelized. Flip carefully with a spatula. (Tip: The plantains should release easily when ready; if they stick, they need more time.)
6. Transfer the fried plantains to a plate lined with paper towels to drain excess oil.
7. Sprinkle lightly with salt if desired. Serve immediately.

Golden and caramelized on the outside, soft and sweet as candy on the inside, these maduros are irresistible straight from the pan. Try serving them alongside black beans and rice, or even crumbled over vanilla ice cream for a sweet-savory twist.

Festival (Jamaican Fried Dumplings)

When I first tasted Festival in Jamaica, I was hooked—crispy on the outside, soft and slightly sweet inside. These cornmeal and flour fried dumplings are the perfect sidekick to jerk chicken or fish, and they're surprisingly easy to make at home.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 1/2 tsp salt
• 1 tsp baking powder
• 3/4 cup water, plus more if needed
• vegetable oil, for frying

Instructions

1. In a large bowl, whisk together flour, cornmeal, sugar, salt, and baking powder.
2. Gradually add water while stirring with a fork until a soft dough forms. If dough seems dry, add water 1 tablespoon at a time. Tip: The dough should be slightly sticky but hold together.
3. Turn dough onto a lightly floured surface and knead gently for 2 minutes until smooth. Avoid overworking or festivals will be tough.
4. Divide dough into 16 equal pieces. Roll each piece into a log about 3 inches long and 1 inch thick.
5. Pour oil into a deep skillet to a depth of 2 inches. Heat over medium heat to 350°F. Use a thermometer for accuracy.
6. Fry festivals in batches of 4-5, turning occasionally, for 4-5 minutes until deep golden brown and crisp. Maintain oil temperature between 340-350°F.
7. Transfer with a slotted spoon to a paper towel-lined plate to drain excess oil. Serve warm.

Munching on these warm festivals, you'll get that delightful contrast—crunchy crust giving way to a tender, sweet interior. They're fantastic with spicy jerk chicken or even as a dessert drizzled with honey.

Callaloo Sauté

You know how sometimes you just crave something fresh and vibrant? That's exactly how I felt when I whipped up this Callaloo Sauté. It's a simple side that brings the taste of the islands right to your kitchen.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1 bunch fresh callaloo (about 8 oz)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 scotch bonnet pepper, finely chopped (seeds removed)
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons water

Instructions

1. Wash the callaloo leaves thoroughly under cold water to remove any dirt or sand. Pat dry and remove the tough stems, then coarsely chop the leaves.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 minutes until translucent.
3. Add the minced garlic and chopped scotch bonnet pepper. Sauté for 1 minute until fragrant, stirring constantly to prevent burning. (Tip: Use gloves when handling scotch bonnet pepper to avoid skin irritation.)
4. Add the chopped callaloo to the skillet, along with 2 tablespoons water, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir to combine.
5. Cover the skillet and cook for 5-7 minutes, stirring occasionally, until the callaloo is tender and bright green. Do not overcook, as it will become mushy. (Tip: Keep an eye on the color – once it turns vibrant, it's almost done.)
6. Remove from heat and serve immediately. (Tip: For extra flavor, finish with a squeeze of lime juice just before serving.)

For a perfect pairing, spoon this callaloo over steamed rice or serve alongside some grilled fish. The silky texture with a subtle kick will have you coming back for seconds.

Mango and Pineapple Salsa

What's better than a fresh, bright salsa on a hot summer day? This mango and pineapple salsa is my go-to for backyard barbecues — it's sweet, spicy, and comes together in minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Salsa

• 1 ripe mango, peeled and diced
• 1 cup fresh pineapple, diced
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt

Instructions

1. Peel the mango and dice it into 1/4-inch cubes, avoiding the pit. I like to slice off the cheeks, score them, and scoop out the cubes.
2. Dice the fresh pineapple into similar-sized cubes. If using pre-cut, give them a quick chop to even out the pieces.
3. In a medium bowl, combine the diced mango and pineapple.
4. Add the finely chopped red onion, minced jalapeño (remember to remove seeds for less heat, or leave some in for extra kick), and chopped cilantro.
5. Squeeze 2 tablespoons of fresh lime juice over the mixture and sprinkle with 1/4 teaspoon salt.
6. Gently stir everything together until all ingredients are evenly coated. Taste and adjust lime juice or salt if needed, but I find this ratio perfect.
7. Let the salsa sit at room temperature for 10 minutes to allow the flavors to meld. This step really makes a difference!
8. Serve immediately or refrigerate for up to an hour. The salsa is best enjoyed fresh, but it also keeps well for a day.

Smooth, juicy mango and crisp pineapple create a wonderful contrast with the spicy jalapeño and sharp onion. A hint of lime ties it all together, making this salsa perfect for scooping up with tortilla chips or spooning over grilled fish tacos.

Roasted Sweet Potatoes with Thyme

Sweet potatoes are my absolute favorite canvas for fall flavors, and this roasted version with thyme is a staple in my kitchen. The combination of caramelized edges and fragrant herb makes it a crowd-pleaser every time.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

For the Roasted Sweet Potatoes

• 2 lbs sweet potatoes
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
2. Peel the sweet potatoes and cut them into 1-inch cubes—keeping them uniform ensures even roasting.
3. In a large bowl, toss the sweet potato cubes with olive oil, fresh thyme leaves, salt, and pepper until evenly coated.
4. Spread the sweet potatoes in a single layer on the prepared baking sheet, making sure not to overcrowd (use two sheets if needed) to promote browning.
5. Roast for 15 minutes, then flip each cube with a spatula to expose new sides to the heat.
6. Continue roasting for another 12-15 minutes, until the edges are caramelized and the centers are tender when pierced with a fork.
7. Let them rest on the sheet for 2 minutes, then transfer to a serving dish and sprinkle with a few extra fresh thyme leaves if desired.

Fluffy on the inside and gorgeously caramelized on the outside, these thyme-roasted sweet potatoes are incredibly versatile. I love serving them with a dollop of Greek yogurt or alongside a simple roast chicken for a cozy weeknight dinner.

Steamed Cabbage with Carrots

Every time I'm short on time but craving something fresh, I turn to this simple steamed cabbage and carrots dish. It’s become my go-to for a light, healthy side that comes together in minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

For the Vegetables

• 1/2 head green cabbage (about 4 cups shredded)
• 2 medium carrots, julienned
• 2 scallions, thinly sliced
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons water

Instructions

1. Shred the green cabbage into thin strips (about 1/4 inch wide) using a sharp knife for clean cuts.
2. Julienne the carrots into matchstick pieces. Tip: keeping the carrot size similar to the cabbage strips ensures even cooking.
3. Thinly slice the scallions, separating the white and green parts. Set the green parts aside for garnish.
4. In a large skillet with a tight-fitting lid, heat olive oil over medium heat. Add the white parts of the scallion and cook for 30 seconds until fragrant.
5. Add the shredded cabbage, julienned carrots, salt, and pepper. Toss to combine everything evenly.
6. Pour in 2 tablespoons of water, then immediately cover with the lid. Reduce heat to medium-low and steam for 5-7 minutes, until the cabbage is tender yet still slightly crunchy. Tip: check for doneness at 5 minutes to avoid overcooking—the carrots should be tender-crisp.
7. Remove from heat and stir in the reserved green scallion slices. Serve warm.

Kale? No, but this cabbage dish packs just as much goodness. The sweetness of the carrots contrasts beautifully with the mild cabbage, and the scallions add a fresh finish. I love serving it alongside grilled chicken or folding it into grain bowls for extra veggies.

Pineapple Coleslaw

Zesty and refreshing, this Pineapple Coleslaw is my go-to for summer BBQs. The combination of crunchy cabbage and sweet pineapple with a creamy tangy dressing is simply irresistible. I love how it brightens up any meal without much fuss.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 1 small head green cabbage
• 2 cups fresh pineapple chunks
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Using a sharp knife or mandoline, shred the green cabbage into thin strips. Tip: A mandoline ensures even slices for consistent texture.
2. Cut the fresh pineapple into small bite-sized chunks, about 1/2 inch. If using canned pineapple, drain it thoroughly to avoid soggy slaw.
3. In a large mixing bowl, combine the shredded cabbage, pineapple chunks, and shredded carrots. Toss gently to mix.
4. In a separate small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, salt, and black pepper until smooth. Tip: Taste and adjust the honey or vinegar to your preference.
5. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Tip: Let the coleslaw rest for 10 minutes before serving to allow flavors to meld.
6. Serve immediately or refrigerate until ready. The coleslaw stays crisp for up to 2 days.

Keen on crunch? This slaw stays crisp for hours, perfect for make-ahead. Serve it alongside grilled chicken or fish, or pile it high on pulled pork tacos for a refreshing bite. The sweet-tangy flavor is a crowd-pleaser every time.

Escovitch-Style Pickled Vegetables

Unexpectedly, my love for pickling started during a trip to Jamaica, where a local cook showed me the magic of escovitch. This tangy-spicy version uses scotch bonnet and vinegar to transform simple veggies into a vibrant, fiery side that's perfect for adding a kick to any meal.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 2 large carrots, julienned
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 2 cups shredded cabbage
• 1 cup white vinegar
• 1/2 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 1 scotch bonnet pepper, halved (seeds optional for heat)
• 1 tsp allspice berries
• 3 cloves garlic, smashed
• 1 bay leaf

Instructions

1. Prepare the vegetables: julienne the carrots, slice the bell peppers and onion, and shred the cabbage. Set aside.
2. In a small saucepan, combine the white vinegar, water, sugar, salt, scotch bonnet halves, allspice berries, smashed garlic, and bay leaf. Bring to a boil over medium-high heat, then reduce heat and simmer for 5 minutes to infuse flavors.
3. While the pickling liquid simmers, bring a separate pot of water to a boil. Blanch the julienned carrots for 1 minute, then use a slotted spoon to transfer them to a bowl of ice water to stop cooking. This keeps them crunchy. Drain well.
4. In a large heatproof bowl, combine the blanched carrots, sliced bell peppers, sliced onion, and shredded cabbage. Toss gently to mix.
5. Pour the hot pickling liquid (including the scotch bonnet and spices) over the vegetables. Stir to coat evenly. (Tip: Wear gloves when handling scotch bonnet to avoid skin irritation.)
6. Let the mixture cool to room temperature, about 30 minutes, then transfer to a clean glass jar or container with a lid. Refrigerate for at least 8 hours or overnight to allow flavors to meld. (Tip: The pickles will keep for up to 2 weeks in the fridge, but the heat will intensify over time.)

Make sure to give these pickled veggies at least a day to meld; the flavors deepen beautifully. Pile them high on a fried fish sandwich or serve alongside jerk chicken for a tangy, spicy crunch that brightens any plate.

Bammy (Cassava Flatbread)

Sometimes I crave a simple, starchy flatbread that's both chewy and satisfying. That's when I turn to bammy, a traditional Jamaican cassava flatbread that's naturally gluten-free and incredibly easy to make. This recipe has been a staple in my kitchen, especially when I want something different from regular bread.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb fresh cassava
• 1/2 tsp salt
• 1/4 cup water
• 2 tbsp vegetable oil

Instructions

1. Peel the fresh cassava and grate it finely using a box grater or food processor. (Tip: Squeeze out as much liquid as possible to achieve a chewy texture; place the grated cassava in a clean kitchen towel and twist to extract the starchy liquid.)
2. In a bowl, combine the grated cassava, salt, and water. Mix well until a dough forms. (Tip: If the mixture seems too dry, add a little more water, one tablespoon at a time, until it holds together when pressed.)
3. Divide the dough into 4 equal portions and shape each into a flat patty about 1/2-inch thick.
4. Heat 2 tablespoons of vegetable oil in a large non-stick or cast iron skillet over medium-high heat (around 350°F). (Tip: A cast iron skillet gives the best golden crust.)
5. Carefully place the patties in the hot oil and cook for 4-5 minutes on each side, until deep golden brown and crispy on the outside. Press down gently with a spatula while cooking to ensure even browning.
6. Transfer to a paper towel-lined plate to drain excess oil. Serve warm.

Store any leftovers in an airtight container at room temperature for up to 2 days, and reheat in a dry skillet to restore crispness. Remember, the key to perfect bammy is squeezing out the cassava liquid thoroughly – that's what gives it that signature chewy bite. Enjoy it for breakfast with a fried egg or as a side with your favorite Caribbean stew.

Avocado Lime Salad

Finding the perfect ripe avocado is like a treasure hunt. I remember the first time I made this salad for a summer BBQ—it was a hit! For this Avocado Lime Salad, I always use Haas avocados—they're buttery and creamy. A simple squeeze of fresh lime juice elevates the flavor without any dairy. I love how this salad comes together in minutes but looks elegant. It's my go-to for summer picnics and backyard parties.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

• 2 ripe avocados
• 2 tbsp fresh lime juice
• 1/4 tsp salt
• 1 tbsp extra-virgin olive oil

Instructions

1. Cut each avocado in half lengthwise by slicing around the pit. Twist the halves to separate, then carefully remove the pit with a spoon. Use a large spoon to scoop out the entire flesh in one piece. Tip: choose avocados that yield slightly to gentle pressure—if too soft, they'll be mushy and hard to slice.
2. Slice each avocado half into 1/2-inch thick slices. Arrange the slices in a fan pattern on a serving plate for a beautiful presentation. Tip: use a sharp knife to get clean slices without mashing the avocado.
3. In a small bowl, combine 2 tablespoons of fresh lime juice, 1 tablespoon of extra-virgin olive oil, and 1/4 teaspoon of salt. Whisk vigorously until the dressing is emulsified and slightly thick. Tip: always use fresh lime juice—bottled juice lacks the bright, tangy flavor that makes this salad shine.
4. Drizzle the dressing evenly over the avocado slices. Serve immediately to enjoy the cool, creamy texture and zesty lime kick. Tip: if you need to prep ahead, add extra lime juice to prevent browning, cover with plastic wrap, and refrigerate for up to 2 hours.

Silky avocado slices with a tangy lime dressing create a refreshing side dish. This salad pairs beautifully with grilled fish, tacos, or even as a topping for burgers. The combination of buttery avocado and bright lime is a flavor explosion in every bite. You can also add a sprinkle of sea salt for extra crunch. This salad is a must-try for any avocado lover.

Curried Chickpea Stew

Nothing beats a warm bowl of curried chickpea stew on a chilly evening. I remember the first time I made this—I was craving something hearty but didn't want meat, and this recipe became an instant favorite.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 can (14.5 oz) crushed tomatoes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 2 cups fresh spinach
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 diced onion and cook until soft, about 5 minutes, stirring occasionally.
3. Add 3 cloves minced garlic and 1 tbsp grated ginger, stir for 1 minute until fragrant.
4. Stir in 1 tbsp curry powder and 1 tsp ground cumin, cook for 30 seconds to toast the spices (this deepens the flavor).
5. Add 1 can (14.5 oz) crushed tomatoes, 2 cans (15 oz each) drained chickpeas, 1 can (13.5 oz) coconut milk, and 1 cup vegetable broth. Stir to combine.
6. Bring the stew to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally. If you prefer a thicker stew, mash a few chickpeas against the side of the pot.
7. Stir in 2 cups fresh spinach and cook until wilted, about 2 minutes.
8. Season with salt and black pepper to taste. Adjust curry powder if you want more heat.
9. Serve hot, garnished with fresh cilantro and a squeeze of lime juice over rice or with crusty bread.

Serve this stew over basmati rice or with crusty bread for sopping up every last drop. The creamy coconut balances the warm spices, and the spinach adds a pop of green. It's my go-to comfort meal any night of the week.

Plantain Chips with Jerk Spice

There's something deeply satisfying about turning green plantains into a crispy, golden snack with a kick of jerk spice. This recipe is my go-to for game day or a quick appetizer, and it always disappears fast.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the chips

• 2 large green plantains
• 1/2 cup vegetable oil (for frying)
• 1 tablespoon jerk seasoning
• 1/2 teaspoon salt

Instructions

1. Using a sharp knife or mandoline (my favorite for even slices), peel the plantains and slice them thinly, about 1/8 inch thick.
2. Place the slices in a bowl of cold water and soak for 10 minutes to remove excess starch—this helps them get extra crispy.
3. Drain the slices and pat them completely dry with paper towels; any moisture will cause splattering.
4. In a large, heavy-bottomed skillet, heat the vegetable oil to 350°F over medium-high heat. A thermometer is key here for perfect results.
5. Fry the plantain slices in batches, making sure not to overcrowd the pan, for 2 to 3 minutes, until golden brown and crisp.
6. Using a slotted spoon, transfer the chips to a plate lined with paper towels to drain excess oil.
7. While still hot, sprinkle evenly with jerk seasoning and salt, tossing gently to coat.

Really, these plantain chips are dangerously addictive—the perfect combination of salty, spicy, and crunchy. I love serving them alongside a cold beer or as a topping for tacos. They also stay crisp for a day if stored in an airtight container, but I doubt they’ll last that long.

Roasted Breadfruit Slices

Falling in love with breadfruit was a surprise—I first spotted it at a local farmers market and grabbed one on a whim. Now it’s a staple in my kitchen, like the potato’s tropical cousin but with a subtle sweetness that caramelizes beautifully in the oven.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

Main Ingredients

• 1 ripe breadfruit (about 2 lbs)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika

Instructions

1. Preheat your oven to 400°F.
2. Peel the breadfruit and cut into 1/2-inch slices. Tip: oil your knife blade to prevent sticking from the sticky sap; I also like using a mandoline for even thickness.
3. In a large bowl, combine olive oil, salt, black pepper, garlic powder, and paprika. Add the breadfruit slices and toss until evenly coated.
4. Arrange the slices in a single layer on a parchment-lined baking sheet. Don’t overcrowd—use two sheets if needed for even roasting; I always line my sheet for easy cleanup.
5. Roast for 20 minutes, then flip each slice. Continue roasting for another 20–25 minutes, until golden brown and tender when pierced with a fork. Tip: for extra crispiness, broil for the last 2 minutes, watching closely to avoid burning.
6. Remove from oven and let cool for 5 minutes before serving.

With their crispy edges and soft, creamy centers, these roasted breadfruit slices are perfect as a side dish or snack. Wrap them in a warm tortilla with black beans and avocado for a tropical twist.

Steamed Green Bananas

Recently I've been obsessed with a simple, humble side dish that's completely changed my perspective on bananas. Steamed green bananas are a starchy, gentle-flavored, and naturally gluten-free side that pairs beautifully with savory mains. If you've never tried them, you're in for a treat!

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 20 minutes

Ingredients

• 4 green bananas
• 2 cups water
• 1/4 tsp salt

Instructions

1. Fill a pot with 2 cups water and bring to a boil over high heat.
2. Meanwhile, prepare the green bananas: cut off both ends, then make a shallow slit lengthwise along the skin. Tip: running the bananas under hot water for 30 seconds makes the skin easier to peel.
3. Peel the bananas by pulling the skin away from the slit. They may be sticky — that's normal. Cut each banana into 1-inch chunks.
4. Place the banana chunks in a steamer basket or metal colander. Tip: to prevent sticking, lightly oil the basket or line it with a cabbage leaf.
5. Once the water is boiling, set the steamer basket over the pot, cover, and reduce heat to medium-low.
6. Steam for 15–20 minutes, until the bananas are fork-tender but not mushy. Tip: test by piercing a chunk with a fork — it should slide in easily but the chunk should hold its shape.
7. Carefully remove the steamer basket, transfer the bananas to a serving dish, and sprinkle with salt. Toss gently to coat.
8. Serve warm as a side dish. These bananas are delicious alongside stews, grilled meats, or drizzled with a squeeze of lime.

Buttery and mild, these steamed green bananas have a satisfying, creamy texture that's almost like a cross between a potato and a plantain. I love mashing them lightly with a fork and serving them with a pat of butter and a sprinkle of smoked paprika for extra depth.

Conclusion

From quick mac salad to slow-cooked rice and peas, these sides make any jerk chicken dinner a feast. I hope you try a few—maybe even all! Which one’s your go-to? Drop a comment below and don’t forget to pin this roundup for later. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.