One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
If you’re craving a tropical escape, this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe is your ticket! Bursting with vibrant flavors, this dish combines the spicy warmth of jerk chicken with the sweet, creamy richness of coconut and pineapple rice. Perfect for busy weeknights or family gatherings, it comes together in just one pan, minimizing cleanup while maximizing taste. With a delightful balance of heat and sweetness, this meal will have everyone coming back for seconds. Easy to prepare and packed with flavor, it’s sure to become a new favorite!
- 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 diced fresh pineapple
- 1 medium red bell pepper, diced
- Olive oil or avocado oil for cooking
- Fresh thyme and scallions for garnish
Instructions
- Marinate chicken thighs in jerk seasoning for at least 30 minutes.
- In a large skillet, heat olive oil over medium-high heat and sear the marinated chicken until golden brown on both sides, about 5 minutes per side.
- Remove the chicken and sauté scallion whites, garlic, red bell pepper, and thyme until fragrant.
- Add rinsed rice, coconut milk, and broth/water; bring to a simmer.
- Return chicken to the skillet on top of the rice mixture. Cover tightly and cook until rice is tender, about 20 minutes.
- Fold in diced pineapple just before serving.
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 560
- Sugar: 10g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 105mg