One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
If you’re craving a taste of the tropics, our One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe is the perfect choice! This dish marries the bold and spicy flavors of jerk seasoning with the sweet notes of fresh pineapple and creamy coconut rice. Not only is it a delightful explosion of flavors, but it’s also incredibly easy to prepare in just one pan—making cleanup a breeze! Ideal for busy weeknights or family gatherings, this recipe will fill your kitchen with irresistible aromas that everyone will love. With its vibrant colors and comforting taste, this meal is sure to become a new favorite at your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Searing/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
- 1 can full-fat coconut milk
- 1 cup diced fresh pineapple
- 1 medium red bell pepper
- Olive oil or avocado oil
Instructions
- Marinate chicken in jerk seasoning for at least one hour.
- In a large skillet, heat oil over medium-high heat and sear marinated chicken until golden brown on both sides. Remove from pan.
- In the same skillet, sauté onion and scallion whites until soft. Add garlic and red bell pepper, then stir in rinsed rice.
- Pour in coconut milk and broth/water; add diced pineapple. Nestle seared chicken on top.
- Add thyme sprigs and bay leaf; cover tightly and simmer on low for about 20 minutes until rice is cooked.
- Fluff rice gently before serving, garnished with sliced green onions.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 520
- Sugar: 6g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg