One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
Experience a burst of tropical flavor with this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe. Combining the spicy kick of jerk seasoning with the sweetness of fresh pineapple and the creaminess of coconut rice, this dish is perfect for family dinners or gatherings. The best part? It’s all made in one pan, ensuring easy preparation and cleanup. Packed with nutritious ingredients like lean chicken and vibrant vegetables, this meal is both delicious and healthy. Whether you prefer a mild or spicy kick, you can easily adjust the heat to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- 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
- Olive oil or avocado oil
Instructions
- Marinate chicken thighs in jerk seasoning for at least an hour or overnight for maximum flavor.
- Heat oil in a large skillet over medium-high heat; sear marinated chicken until golden brown, about 4–5 minutes per side.
- Remove chicken and sauté garlic, onion, bell pepper, and ginger in the same skillet until softened.
- Add rinsed rice, coconut milk, and chicken broth; stir in pineapple pieces, thyme, and bay leaf. Season with salt and pepper.
- Nestle seared chicken into the rice mixture, cover tightly, and simmer on low heat for 20–25 minutes until rice is tender and chicken is cooked through.
- Serve garnished with scallion greens.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 610
- Sugar: 8g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg