One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
Discover the vibrant flavors of the Caribbean with this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe. This dish brings together succulent chicken thighs marinated in aromatic jerk seasoning, complemented by creamy coconut rice and sweet pineapple. Ideal for family gatherings or busy weeknights, this one-pan meal is not only flavorful but also easy to prepare and clean up. Experience a delightful taste of tropical paradise right in your kitchen!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Searing and 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 (e.g., Jasmine or Basmati)
- 1 can full-fat coconut milk (13.5 oz)
- 1 cup chicken broth or water
- 1 cup diced fresh pineapple
- 1 medium red bell pepper, diced
- 3–4 scallions, thinly sliced
- 2 cloves garlic, minced
- Fresh thyme sprigs
- 1 bay leaf
Instructions
- Marinate chicken thighs in jerk seasoning for at least 30 minutes.
- In a large skillet, heat oil over medium-high heat and sear the marinated chicken until golden brown on both sides.
- Remove chicken and sauté scallion whites, bell pepper, and garlic in the same skillet until softened.
- Stir in rinsed rice, coconut milk, and broth; return chicken to the pan.
- Add diced pineapple, thyme sprigs, bay leaf, salt, and pepper; cover and simmer until rice is tender.
- Fluff rice before serving and enjoy!
Nutrition
- Serving Size: Approximately 1/4 of the recipe
- Calories: 580
- Sugar: 7g
- Sodium: 480mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg