One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
Discover the vibrant flavors of the Caribbean with our One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe. This delightful dish features tender chicken marinated in bold jerk seasoning, perfectly complemented by fluffy coconut-infused rice and sweet pineapple chunks. The one-pan cooking method not only makes preparation a breeze but also ensures minimal cleanup, allowing you to enjoy a satisfying meal with family or friends. Whether you’re hosting a gathering or preparing a cozy dinner, this recipe delivers on taste and convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Skillet
- Cuisine: Caribbean
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- ¼ cup jerk seasoning (store-bought or homemade)
- 1.5 cups long-grain white rice (like Jasmine or Basmati)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth or water
- 1 cup fresh pineapple, diced
- 1 medium red bell pepper, diced
- Scallions, garlic, and thyme for added flavor
Instructions
- Marinate chicken in jerk seasoning for at least one hour.
- In a large skillet, heat oil over medium-high heat and sear the chicken until golden brown on both sides.
- Sauté scallion whites, garlic, bell pepper, and ginger until fragrant.
- Add rinsed rice, coconut milk, and broth; stir well.
- Nestle chicken back into the skillet with pineapple and seasonings.
- Cover and simmer on low for 20-25 minutes until rice is tender and chicken is cooked through.
- Fluff rice before serving; garnish with scallion greens if desired.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 570
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg