One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe

If you’re looking for a dish that brings the vibrant flavors of the Caribbean to your dinner table, then my One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe is just what you need! This recipe is not only a feast for the eyes but also a delight for the taste buds. It combines juicy chicken thighs marinated in spicy jerk seasoning with creamy coconut rice and sweet pineapple, creating a wonderful medley of flavors that will transport you straight to a tropical paradise.

What I love most about this recipe is its versatility. Whether you’re hosting a family gathering or simply trying to spice up a busy weeknight meal, this dish fits the bill perfectly. And let me tell you, clean-up is a breeze since everything cooks in one pan!

Why You’ll Love This Recipe

• Easy to prepare: With simple steps and minimal prep time, you can have this flavorful meal ready in no time.
• Family-friendly: The combination of spices and sweetness makes it appealing to everyone, even picky eaters!
• One-pan wonder: Less mess means more time to enjoy your meal and relax with loved ones.
• Versatile ingredients: You can swap out ingredients based on what you have on hand without losing flavor.
• Deliciously satisfying: The blend of spices, coconut, and pineapple creates an irresistible taste that will have everyone asking for seconds.

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients! You’ll find everything needed for this delicious chicken and rice dish at your local grocery store.

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). Adjust to taste if using a very spicy blend.

If making homemade jerk seasoning, blend:
* 3-4 Scotch bonnet peppers (or habaneros), stemmed and roughly chopped
* 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)
* 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
  (You can use canned pineapple chunks if fresh isn’t available.)
• 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
• (Optional) Butter or Coconut Oil: 1 tablespoon for sautéing aromatics

Variations

This recipe is wonderfully flexible! Feel free to make it your own with these fun variations:

• Swap the protein: Try using boneless chicken breasts or even tofu for a plant-based option.
• Add different veggies: Toss in some peas or carrots for extra color and nutrition.
• Change the fruit: If pineapple isn’t your thing, mango adds a lovely sweetness too!
• Make it spicy: Add more jerk seasoning or fresh peppers if you love a kick!

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

Step 1: Marinate the Chicken

Start by marinating your chicken thighs in the jerk seasoning. This step is crucial as it allows those bold flavors to seep into the meat. If you’re using homemade seasoning, be sure to adjust the heat level based on your preference. Let it sit while you prepare other ingredients.

Step 2: Sear the Chicken

In a large skillet over medium-high heat, add olive oil or avocado oil. Once hot, sear the marinated chicken thighs until golden brown on both sides—about 5 minutes each side. This creates a beautiful crust and locks in moisture.

Step 3: Sauté Aromatics

Remove the chicken from the pan and set aside. In the same skillet, add scallion whites along with garlic and bell pepper. Sauté until they soften—this enhances their natural sweetness and builds flavor for your rice.

Step 4: Cook the Rice

To the skillet with aromatics, add rinsed long grain white rice along with coconut milk and chicken broth. Stir well before adding back in your chicken thighs on top of the rice mixture. This ensures all those juicy flavors meld together beautifully during cooking.

Step 5: Add Pineapple & Simmer

Toss in diced pineapple along with fresh thyme sprigs and bay leaf. Season with salt and pepper before covering with a lid—this allows everything to cook evenly while infusing all those lovely tropical flavors into each bite.

Step 6: Serve & Enjoy!

Let it simmer until rice is tender; about twenty minutes should do it! Once done cooking, fluff up that delicious coconut-pineapple rice before serving up generous portions of jerk chicken on top! Enjoy every last bite of this flavorful dish surrounded by friends or family—you deserve it!

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

Cooking this vibrant dish is a breeze, but a few handy tips can elevate your culinary experience!

• Marinate the chicken overnight: This allows the flavors of the jerk seasoning to penetrate deeply, resulting in juicier, more flavorful chicken.
• Use fresh ingredients: Fresh herbs and spices enhance the taste exponentially. Fresh thyme and ginger bring aromatic qualities that dried versions simply can’t match.
• Don’t rush the searing: Take your time when searing the chicken to develop a nice golden crust. This adds texture and depth of flavor to your dish.
• Adjust spice levels: If you’re sensitive to heat, start with less jerk seasoning. You can always add more later, but you can’t take it out once it’s in!
• Let it rest before serving: Allowing the chicken to rest for a few minutes after cooking helps redistribute the juices, ensuring every bite is succulent.

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

This dish is not only delicious but visually appealing as well! Present it on a colorful platter, allowing the vibrant colors of the pineapple and peppers to shine through. You might also consider serving it family-style for a casual gathering or plating it individually for an elegant touch.

Garnishes

• Fresh cilantro or parsley: A sprinkle of fresh herbs adds a pop of color and freshness that brightens up the dish.
• Lime wedges: A squeeze of lime just before eating enhances the flavors and adds a zesty twist.
• Sliced jalapeños: For those who enjoy an extra kick, fresh jalapeños offer both heat and crunch.

Side Dishes

• Coleslaw: A crunchy slaw made with cabbage, carrots, and a light vinaigrette complements the rich flavors of jerk chicken beautifully.
• Grilled Corn on the Cob: The sweetness of grilled corn pairs perfectly with spicy dishes. Brush with lime juice and sprinkle with chili powder for added flavor!
• Plantains: Fried or baked plantains provide a delightful contrast in texture, adding sweetness that balances out the spiciness.
• Avocado Salad: A simple salad featuring ripe avocados, tomatoes, and onions drizzled with lime juice brings creaminess to your meal while staying light and refreshing.

Enjoy your culinary journey through Caribbean flavors with this delightful one-pan recipe!

Make Ahead and Storage

This One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice recipe is perfect for meal prep! Whether you’re planning your week’s dinners or just want to enjoy leftovers, you’ll find that this dish stores beautifully and reheats well.

Storing Leftovers

• Allow the dish to cool completely before storing.
• Transfer the chicken and rice to an airtight container.
• Store in the refrigerator for up to 3-4 days.

Freezing

• Portion out the chicken and rice into freezer-safe containers or bags.
• Label with the date, and freeze for up to 2 months.
• For best results, avoid freezing with additional toppings, like fresh herbs or scallions, which can lose their texture.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in a pan over medium heat, adding a splash of chicken broth or water to prevent sticking.
• Alternatively, microwave in a covered dish until heated through, stirring occasionally.

FAQs

Here are some common questions about making this delicious dish!

Can I use frozen chicken for the One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe?

Yes! You can use frozen chicken thighs. Just ensure they are fully thawed before marinating for best flavor absorption.

What can I substitute for coconut milk in the One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe?

If you prefer not to use coconut milk, you can substitute it with almond milk or any non-dairy milk of your choice. Keep in mind that it will change the flavor slightly.

How spicy is the jerk seasoning in this recipe?

The spice level depends on the jerk seasoning you use. If you’re sensitive to heat, consider adjusting the amount of Scotch bonnet peppers or opting for a milder blend.

Can I make this dish vegetarian?

Absolutely! Substitute the chicken with firm tofu or your favorite vegetables. Adjust cooking times as necessary to ensure everything is cooked through.

How do I know when the chicken is cooked through?

The best way to check is by using a meat thermometer. The internal temperature should reach 165°F (75°C). Alternatively, ensure that the juices run clear when pierced.

Final Thoughts

I hope you feel inspired to try making this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice recipe! It’s a delightful blend of flavors that will transport you straight to a sunny island paradise. Enjoy every bite and share it with loved ones – food tastes better when shared! Happy cooking!