One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
Bring the vibrant flavors of the Caribbean to your dinner table with this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe. This dish features succulent chicken marinated in a zesty jerk seasoning, paired with sweet pineapple and creamy coconut rice. Perfect for busy weeknights or family gatherings, this one-pan meal is not only simple to prepare but also delivers a flavor explosion that will transport you to a tropical paradise. With customizable spice levels and the ability to make it ahead of time, it’s sure to become a household favorite!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Dinner
- Method: One Pan Cooking
- Cuisine: Caribbean
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup jerk seasoning (store-bought or homemade)
- 1.5 cups long grain white rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup diced fresh pineapple
- 1 medium red bell pepper, diced
- 1 cup chicken broth or water
- Olive oil for cooking
- Fresh thyme and scallions for garnish
Instructions
- Marinate chicken in jerk seasoning for at least an hour.
- In a large pan, heat olive oil over medium heat and sear the marinated chicken until browned on both sides (about 5 minutes per side). Remove from pan.
- Sauté onions and garlic in the same pan until fragrant, then add diced bell pepper and cook until tender.
- Stir in rinsed rice, coconut milk, broth (or water), diced pineapple, thyme sprigs, and bay leaf. Bring to a gentle simmer.
- Nestle the seared chicken back into the pan, cover, and cook on low heat until rice is tender (about 20 minutes).
- Let sit covered for five minutes before serving; fluff rice with a fork, garnish with scallions.
Nutrition
- Serving Size: 1 plate (approximately 380g)
- Calories: 550
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 105mg