One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
Experience a burst of Caribbean flavors with this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe. This delightful dish combines spicy jerk chicken with sweet coconut and pineapple-infused rice, creating a harmonious balance that is perfect for family gatherings or busy weeknights. The one-pan preparation not only saves time on cleanup but also locks in the rich flavors that will have everyone reaching for seconds. Enjoy a mini culinary vacation right at your dinner table!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: One Pan
- 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 full-fat coconut milk
- 1 cup diced fresh pineapple
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon olive oil or avocado oil
- Salt to taste
- Fresh thyme sprigs or 1/2 teaspoon dried thyme
Instructions
- Marinate chicken in jerk seasoning for at least 30 minutes.
- Heat oil in a large skillet over medium-high heat and sear marinated chicken until golden brown on both sides, about 5 minutes per side.
- Remove chicken and sauté onions, scallion whites, and garlic until fragrant.
- Stir in rinsed rice, coconut milk, chicken broth, pineapple, bell pepper, salt, and thyme. Bring to a simmer.
- Return chicken to the pan, cover, and reduce heat to low. Simmer until rice is cooked and liquid is absorbed (about 20 minutes).
- Fluff rice before serving and garnish with scallion greens.
Nutrition
- Serving Size: 1 plate (approximately 370g)
- Calories: 560
- Sugar: 6g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 110mg