One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe

If you’re looking for a dish that brings a taste of the tropics to your table, you’ve hit the jackpot with this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe! This recipe is a personal favorite because it not only bursts with vibrant flavors but also comes together in just one pan, making cleanup a breeze. Whether it’s a busy weeknight dinner or a special family gathering, this dish will have everyone asking for seconds.

The combination of spicy jerk chicken and sweet, creamy coconut rice creates a delightful balance that’s both comforting and exciting. Plus, the enticing aroma will fill your kitchen and make your mouth water!

Why You’ll Love This Recipe

• Easy to Prepare: With everything cooked in one pan, you can spend more time enjoying your meal and less time washing dishes!
• Flavorful and Fun: The blend of spices and fresh ingredients makes each bite truly unforgettable.
• Family-Friendly: Kids love the sweetness of the pineapple and coconut, while adults appreciate the rich jerk flavor.
• Make-Ahead Convenience: You can marinate the chicken ahead of time or even prep the rice for an easy weeknight meal.
• Versatile Options: This recipe is flexible, allowing you to swap out ingredients based on what you have at home.

Ingredients You’ll Need

For this delicious dish, we’ll be using simple and wholesome ingredients that pack a flavorful punch. Here’s what you need:

For the Chicken

• Chicken: 1.5 lbs (about 680g) boneless, skinless chicken thighs, trimmed of excess fat
• Jerk Seasoning (Store-bought or Homemade): 1/4 cup (approx. 60ml). If using a very spicy blend, adjust to taste.

If making homemade, blend:
– 3-4 Scotch bonnet peppers (or habaneros): stemmed and roughly chopped (use fewer for less heat)
– 1 medium onion: quartered
– 4-6 scallions (green onions): roughly chopped
– 3 cloves garlic: minced
– 1-inch piece of ginger: peeled and grated
– 1/4 cup soy sauce (or tamari for gluten-free):
– 2 tablespoons lime juice: freshly squeezed
– 2 tablespoons olive oil or avocado oil:
– 1 tablespoon brown sugar (optional): for balance
– 1 tablespoon dried thyme (or 2 tablespoons fresh):
– 1 teaspoon ground allspice:
– 1/2 teaspoon ground nutmeg:
– 1/2 teaspoon cinnamon:
– 1 teaspoon salt (or to taste):
– 1/2 teaspoon black pepper:

For the Rice

• Olive Oil or Avocado Oil: 1 tablespoon (for searing)
• Long Grain White Rice: 1.5 cups (e.g., Jasmine or Basmati), rinsed thoroughly
• Full-Fat Coconut Milk: 1 can (13.5 oz / 400ml)
• Chicken Broth or Water: 1 cup (240ml) – adjust if coconut milk is very thick
• Fresh Pineapple: 1 cup, diced into 1/2-inch pieces (canned, drained pineapple chunks can be substituted, but fresh is best)
• Red Bell Pepper: 1 medium, deseeded and diced
• Scallions (Green Onions): 3–4, thinly sliced (whites and greens separated)
• Garlic: 2 cloves, minced
• Fresh Thyme Sprigs: 2–3 (or 1/2 teaspoon dried thyme)
• Bay Leaf: 1
• Salt: 1/2 teaspoon, or to taste
• Black Pepper: 1/4 teaspoon, or to taste
• Butter or Coconut Oil (optional): 1 tablespoon for sautéing aromatics

Variations

This recipe is wonderfully flexible! Feel free to get creative with these tasty variations:

• Swap the protein: Use boneless chicken breasts or even firm tofu for a vegetarian twist.
• Add some veggies: Toss in other colorful vegetables like zucchini or snap peas for added nutrition.
• Change up the fruit: If pineapple isn’t your favorite, mango adds a lovely sweetness too!
• Make it spicy: For those who love heat, add extra Scotch bonnet peppers or a splash of hot sauce!

How to Make One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe

Step 1: Marinate the Chicken

Start by marinating your chicken in either store-bought jerk seasoning or homemade if you’re feeling adventurous! This step is crucial because it allows all those wonderful flavors to soak into the meat. Aim for at least an hour—or overnight if time permits—for maximum flavor.

Step 2: Sear the Chicken

In your trusty skillet over medium-high heat, add olive oil. Once hot, sear the marinated chicken until it’s beautifully browned on both sides. This not only locks in moisture but also gives it that delicious roasted flavor.

Step 3: Sauté Aromatics

Remove the chicken temporarily from the pan. In the same skillet, sauté onions and garlic until they are fragrant and translucent. This step adds depth to your dish by bringing out their natural sweetness.

Step 4: Add Rice and Liquid

Stir in rinsed rice along with coconut milk and broth. Bring everything to a gentle simmer before adding back in your seared chicken pieces. Cover and let it cook until rice absorbs all that creamy goodness—about 15 minutes.

Step 5: Mix in Fruits and Veggies

Once the rice is tender, gently fold in your diced pineapple and red bell pepper along with those lovely scallions. Cook for an additional few minutes until everything is heated through.

Step 6: Serve It Up

After giving everything a good stir to combine flavors, remove from heat. Garnish with fresh thyme sprigs before serving up warm bowls of this tropical delight!

Enjoy every bite of your One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe—it’s as fun to eat as it is to make!

Pro Tips for Making One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe

Creating a flavorful dish can be easy and fun! Here are some tips to elevate your cooking experience:

• Marinate for Flavor: Allowing the chicken to marinate in the jerk seasoning for at least 30 minutes (or up to overnight) enhances the flavors, making each bite irresistible.
• Use Fresh Ingredients: Fresh herbs and spices pack more flavor than dried ones. The vibrant taste of fresh thyme and ginger will bring your dish to life.
• Watch the Heat: Adjust the number of Scotch bonnet peppers in the marinade according to your spice tolerance. You can always add more heat later, but it’s hard to tone it down once it’s cooked!
• Sear First, Then Cook: Searing the chicken before adding rice and liquids helps lock in moisture and creates a beautiful golden crust, enhancing both flavor and presentation.
• Don’t Skip the Coconut Milk: Using full-fat coconut milk gives a rich creaminess that complements the spicy jerk seasoning beautifully, making each mouthful comforting.

How to Serve One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe

Serving this dish is about creating an inviting atmosphere that celebrates the vibrant flavors of the Caribbean. You can present it family-style right in the pan or serve individual portions for a more elegant touch.

Garnishes

• Fresh Cilantro or Parsley: A sprinkle of fresh herbs adds a burst of color and freshness that contrasts nicely with the warm spices.
• Lime Wedges: Providing lime wedges allows guests to squeeze fresh juice over their servings, enhancing brightness and flavor.
• Sliced Avocado: Creamy avocado slices can balance out the spice while adding a luxurious texture.

Side Dishes

• Crispy Plantains: Sweet fried plantains make a deliciously sweet contrast to the spicy chicken, rounding out the meal beautifully.
• Mango Salsa: A refreshing mango salsa, made from diced mangoes, red onion, lime juice, and cilantro, offers a fruity zing that complements the dish perfectly.
• Steamed Green Beans: Lightly steamed green beans provide a crisp bite and vibrant color, balancing the richness of the coconut rice.
• Simple Cucumber Salad: A cool cucumber salad dressed with lime juice and salt adds an extra layer of freshness that counteracts the heat from the jerk chicken.

Enjoy crafting this delightful one-pan meal that brings together tropical flavors with ease!

Make Ahead and Storage

This One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice recipe is fantastic for meal prep! You can easily prepare it ahead of time, making weeknight dinners a breeze.

Storing Leftovers

• Allow the chicken and rice to cool completely.
• Transfer leftovers into airtight containers.
• Store in the refrigerator for up to 3-4 days.

Freezing

• Let the dish cool down before freezing.
• Portion into freezer-safe containers or zip-top bags.
• Label with the date and freeze for up to 3 months.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in a microwave-safe bowl, covering with a damp paper towel for moisture, or heat on the stovetop over low heat until warmed through.
• Add a splash of water or chicken broth if the rice seems dry during reheating.

FAQs

Here are some common questions about preparing this delicious dish!

Can I use other types of rice for the One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe?

Yes! While long grain white rice works best for this recipe, you can also try jasmine or basmati rice. Just be mindful of the cooking times as they may vary slightly.

What can I substitute for chicken thighs in this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe?

If you prefer, you can use boneless, skinless chicken breasts instead. Just remember that breasts may cook faster than thighs, so keep an eye on them to avoid drying out.

How spicy is the jerk seasoning in this recipe?

The spiciness largely depends on how many Scotch bonnet peppers you use. If you’re sensitive to heat, start with one pepper and adjust to your taste as you blend your homemade seasoning.

Can I make this dish vegetarian?

Absolutely! Substitute the chicken with firm tofu or your favorite plant-based protein. Adjust cooking times accordingly to ensure everything is cooked perfectly.

How do I enhance the flavor of my pineapple-coconut rice?

You can add more spices like cumin or coriander, or stir in some fresh herbs like cilantro right before serving to give it an extra burst of flavor!

Final Thoughts

I truly hope you enjoy making this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice recipe as much as I do! It’s bursting with tropical flavors and perfect for sharing with family and friends. Don’t hesitate to experiment and make it your own—happy cooking!