One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
Experience the vibrant flavors of the tropics with this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe. This dish marries the spicy kick of jerk chicken with the sweet, creamy notes of coconut rice and fresh pineapple, creating a delightful balance that’s both comforting and exciting. With just one pan required for cooking, you can whip up this quick dinner any night of the week, leaving you more time to savor each delicious bite. Whether it’s a busy evening or a family gathering, this recipe is bound to impress and have everyone asking for seconds.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Searing/Cooking
- Cuisine: Caribbean
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup jerk seasoning
- 1.5 cups long grain white rice
- 1 can full-fat coconut milk
- 1 cup fresh pineapple, diced
- 1 medium red bell pepper, diced
- 3–4 scallions, sliced
- Olive oil or avocado oil for cooking
Instructions
- Marinate chicken in jerk seasoning for at least 30 minutes.
- In a skillet over medium-high heat, sear marinated chicken until browned on both sides.
- Remove chicken and sauté onions and garlic until fragrant.
- Add rinsed rice, coconut milk, and broth; stir to combine.
- Place seared chicken on top, cover, and cook until rice absorbs liquid (about 15 minutes).
- Fold in diced pineapple and red bell pepper; cook until heated through.
- Serve warm, garnished with fresh thyme.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 540
- Sugar: 9g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg