One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
Bring the vibrant flavors of the Caribbean to your dinner table with this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe. This dish combines succulent chicken marinated in a spicy jerk seasoning and served over sweet, creamy pineapple-coconut rice. Perfect for busy weeknights or family gatherings, this meal is not only quick to prepare but also offers an explosion of tropical flavors that will have everyone asking for more. Enjoy easy cleanup with just one pan, making it a convenient option for any home chef. Dive into this delightful fusion of taste and aroma that is sure to become a staple in your kitchen!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Pan Cooking
- 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 (Jasmine or Basmati)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup diced fresh pineapple
- 1 medium red bell pepper, diced
- 3–4 scallions, sliced
- 2 cloves garlic, minced
- Chicken broth or water
Instructions
- Marinate chicken in jerk seasoning for at least 30 minutes.
- In a large pan, heat oil and sear marinated chicken until golden brown on both sides.
- Remove chicken and sauté onions and scallion whites until translucent.
- Stir in rinsed rice, coconut milk, and broth/water; bring to a simmer.
- Return chicken to pan along with pineapple, bell pepper, garlic, thyme, bay leaf, salt, and pepper.
- Cover and cook until rice is tender and liquid is absorbed (20-25 minutes).
- Fluff rice with a fork and serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 132mg