One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe

If you’re looking for a dish that bursts with flavor and brings a taste of the tropics to your kitchen, the One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe is just what you need! This recipe has become a favorite in our household, and I’m excited to share it with you. It’s perfect for busy weeknights when you want something delicious without spending hours in the kitchen. Plus, the vibrant colors and enticing aromas make it great for family gatherings or even a fun dinner with friends.

What makes this dish so special is how all the ingredients work together in one pan. The spicy jerk chicken pairs beautifully with the sweet and creamy pineapple-coconut rice, creating a delightful balance. Trust me, once you try this recipe, it’ll be on your regular rotation!

Why You’ll Love This Recipe

• Quick and Easy: With everything cooked in one pan, cleanup is a breeze!
• Packed with Flavor: The jerk seasoning adds a zesty kick that’s irresistible.
• Family-Friendly: Kids love the sweetness of the pineapple-coconut rice.
• Flexible Ingredients: Customize to your taste or dietary needs with ease.
• Perfect for Meal Prep: Make ahead and reheat for an effortless meal later.

Ingredients You’ll Need

Let’s dive into the simple and wholesome ingredients that make this dish shine! You likely have some of these pantry staples on hand already. Here’s what you’ll 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 mix things up based on what you have on hand or your personal preferences.

• Swap the protein: Try using chicken breasts or even tofu for a plant-based option.
• Add more veggies: Toss in some spinach or snap peas for extra nutrition.
• Make it spicier: Add more Scotch bonnet peppers if you crave more heat!
• Go tropical: Substitute mango for pineapple for a different fruity twist.

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

Step 1: Prepare the Marinade

Start by mixing together your jerk seasoning if you’re making it from scratch. Combining those vibrant spices not only adds flavor but also helps tenderize the chicken. Once mixed well—don’t forget to wear gloves if you’re handling Scotch bonnet peppers!—marinate your chicken thighs in this spicy goodness for at least an hour. If time allows, let them soak overnight in the fridge; trust me—it’s worth it!

Step 2: Sear the Chicken

In a large pan over medium-high heat, add olive oil or avocado oil. Once hot, carefully add your marinated chicken thighs to sear them until they’re golden brown on both sides—about 4–5 minutes each side should do! This step not only locks in flavor but also creates that beautiful crust we all love.

Step 3: Sauté Aromatics

After removing the chicken from the pan temporarily, toss in some butter or coconut oil along with garlic and scallion whites. Sauté these until fragrant and translucent—this will build a lovely base flavor for your rice!

Step 4: Cook the Rice

Now it’s time to add in your rinsed long grain rice along with coconut milk and chicken broth/water. Stir everything together before placing back the seared chicken on top of this mixture. Add pineapple chunks, bell pepper, fresh thyme sprigs, bay leaf, salt, and pepper. Cover your pan tightly and reduce heat to low; let it simmer until rice is cooked through—about 20 minutes.

Step 5: Serve It Up

Once everything is cooked perfectly together—fluffy rice enveloping tender chicken—remove from heat. Discard any bay leaves and sprinkle on some leftover scallion greens. Serve this colorful dish warm right from the pan; everyone will love digging into this hearty meal!

I hope you enjoy making this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe as much as I do!

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

Cooking this delicious Caribbean dish can be a breeze with a few helpful tips!

• Marinate the chicken in advance: Allowing the chicken to marinate in jerk seasoning for at least an hour, or even overnight, enhances the flavors and tenderness. This step is essential for achieving that authentic Caribbean taste.

• Use fresh ingredients: Fresh herbs and spices make a significant difference in flavor compared to dried ones. Whenever possible, opt for fresh thyme, garlic, and ginger to elevate your dish.

• Adjust spice levels: If you’re sensitive to heat, start with less jerk seasoning than the recipe calls for. You can always add more later! This way, you can customize the heat level to suit your palate.

• Let the rice rest: After cooking, allow the rice to sit covered for 5-10 minutes before fluffing it with a fork. This resting period helps to create fluffy grains and ensures even moisture distribution.

• Experiment with toppings: Don’t hesitate to add your favorite toppings like avocado or sliced cucumbers. They not only add freshness but also create a beautiful presentation on your plate.

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

This dish is not only flavorful but also visually appealing. To enhance your dining experience, consider how you present it on the table.

Garnishes

• Chopped Fresh Cilantro: Adds a vibrant green color and a burst of flavor that complements the spices beautifully.
• Lime Wedges: A squeeze of fresh lime adds brightness and acidity, balancing out the richness of the coconut rice.
• Sliced Red Chili: For those who love extra heat, thinly sliced red chili peppers provide both visual appeal and a spicy kick.

Side Dishes

• Grilled Vegetables: A mix of zucchini, bell peppers, and onions tossed in olive oil and grilled until charred makes for a colorful and healthy side.
• Mango Salsa: Fresh mango diced with red onion, cilantro, lime juice, and jalapeño creates a zesty contrast that pairs perfectly with the jerk chicken.
• Cucumber Salad: Sliced cucumbers mixed with vinegar, salt, and pepper offer a refreshing crunch that balances out the richness of the dish.
• Plantains: Fried or baked plantains bring a sweet note that complements the spiciness of the chicken while adding an extra layer of texture to your meal.

Enjoy this delightful One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe! It’s perfect for family dinners or impressing guests at your next gathering. Happy cooking!

Make Ahead and Storage

This One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice is perfect for meal prep! Not only does it pack a punch of flavors, but it’s also easy to store and reheat, making your weeknight dinners a breeze.

Storing Leftovers

• Store any leftovers in an airtight container in the refrigerator.
• Consume within 3-4 days for best freshness.
• Keep chicken and rice combined or stored separately based on preference.

Freezing

• Allow the dish to cool completely before freezing.
• Portion into freezer-safe containers or resealable bags.
• Label with the date and freeze for up to 3 months.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in a saucepan over medium heat, adding a splash of chicken broth or coconut milk to prevent drying out.
• Alternatively, microwave until heated through, stirring occasionally.

FAQs

Got questions? Here are some common ones about the One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe that might help you!

Can I use chicken breasts instead of thighs for this recipe?

Absolutely! While chicken thighs add moisture, chicken breasts can be used as a leaner option. Just be mindful not to overcook them to keep them juicy.

How spicy is the One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe?

The spice level depends on the jerk seasoning used. You can adjust the number of Scotch bonnet peppers if you’re preparing homemade seasoning or choose a milder store-bought version.

Can I substitute the coconut milk with something else?

Yes! If you prefer not to use coconut milk, almond milk or vegetable broth can be good alternatives, though they will alter the flavor slightly.

What sides pair well with this dish?

This dish is quite filling on its own, but if you’d like to add sides, consider a simple green salad or steamed vegetables for balance.

Final Thoughts

I hope you enjoy making this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice! The vibrant flavors and ease of preparation make it a special addition to your dinner rotation. Don’t hesitate to share your cooking experience or any twists you add; I would love to hear from you! Happy cooking!