One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
If you’re searching for a vibrant dish that brings the flavors of the tropics to your table, look no further than this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe. This delightful meal combines succulent chicken thighs marinated in zesty jerk seasoning with creamy, sweet pineapple-coconut rice, all cooked together in one pan for easy preparation and cleanup. Perfect for busy weeknights or family gatherings, this dish is not only packed with flavor but also visually appealing, making it a staple in our home. Once you try it, you will find yourself making it again and again!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Searing/Simmering
- 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 chicken broth or water
- 1 cup fresh pineapple, diced
- 1 medium red bell pepper, diced
- Olive oil or avocado oil for cooking
- Fresh thyme
- Garlic
Instructions
- Mix jerk seasoning ingredients. Marinate chicken for at least one hour or overnight.
- Heat oil in a large pan over medium-high heat; sear chicken until golden brown on both sides (4-5 minutes each).
- Remove chicken temporarily; sauté garlic and scallion whites until fragrant.
- Stir in rice, coconut milk, and broth/water; add seared chicken, pineapple, bell pepper, thyme, bay leaf, salt, and pepper.
- Cover tightly; simmer on low heat for about 20 minutes until rice is tender.
Nutrition
- Serving Size: 1/4 of recipe (approximately 400g)
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg