One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe

If you’re looking for a dish that bursts with flavor and brings a taste of the tropics to your dinner table, then let me introduce you to my One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe! This recipe is one of my all-time favorites, not just for its vibrant flavors but also because it comes together effortlessly in a single pan. Perfect for busy weeknights or special family gatherings, this dish is sure to impress everyone around the table.

The combination of spicy jerk chicken paired with sweet pineapple and creamy coconut rice creates a delightful harmony of flavors. Plus, it’s an excellent way to bring some sunshine into your cooking routine anytime you need a little pick-me-up!

Why You’ll Love This Recipe

• Easy Cleanup: Cooking everything in one pan means less time washing dishes and more time enjoying your meal.
• Family-Friendly: The sweet and spicy flavors appeal to both kids and adults, making it a hit for everyone.
• Meal Prep Friendly: Prepare the marinade ahead of time and have dinner ready in no time on busy nights!
• Flavor Explosion: The jerk seasoning combined with fresh pineapple creates an unforgettable taste that will have you coming back for seconds.

Ingredients You’ll Need

Gathering simple, wholesome ingredients for this recipe is half the fun! You’ll find everything you need at your local grocery store or market. Here’s what you’ll need:

For the Chicken Marinade

• Chicken: 1.5 lbs (about 680g) boneless, skinless chicken thighs, trimmed of excess fat
• Jerk Seasoning (Store-bought or Homemade): 1/4 cup (approx. 60ml). If using a very spicy blend, adjust to taste.
  If making homemade, blend:
• 3-4 Scotch bonnet peppers (or habaneros), stemmed and roughly chopped (use fewer for less heat)
• 1 medium onion, quartered
• 4-6 scallions (green onions), roughly chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, peeled and grated
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons lime juice, freshly squeezed
• 2 tablespoons olive oil or avocado oil
• 1 tablespoon brown sugar (optional, for balance)
• 1 tablespoon dried thyme (or 2 tablespoons fresh)
• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper

For the Rice

• Olive Oil or Avocado Oil: 1 tablespoon (for searing)
• Long Grain White Rice: 1.5 cups (e.g., Jasmine or Basmati), rinsed thoroughly
• Full-Fat Coconut Milk: 1 can (13.5 oz / 400ml)
• Chicken Broth or Water: 1 cup (240ml) – adjust if coconut milk is very thick
• Fresh Pineapple: 1 cup, diced into 1/2-inch pieces (fresh is best)
• Red Bell Pepper: 1 medium, deseeded and diced
• Scallions (Green Onions): 3-4, thinly sliced (whites and greens separated)
• Garlic: 2 cloves, minced
• Fresh Thyme Sprigs: 2-3 (or 1/2 teaspoon dried thyme)
• Bay Leaf: 1
• Salt: 1/2 teaspoon, or to taste
• Black Pepper: 1/4 teaspoon, or to taste
• (Optional) Butter or Coconut Oil: 1 tablespoon for sautéing aromatics

Variations

This recipe is wonderfully flexible! Here are some fun ideas to make it your own:

• Swap the protein: Try using skinless chicken breasts or even tofu for a plant-based option.
• Add more veggies: Toss in some spinach or snap peas during cooking for extra nutrition.
• Change up the fruit: Substitute mango or papaya instead of pineapple for a different tropical twist.
• Make it spicier: If you love heat, add extra jalapeños or use a spicier jerk seasoning blend.

How to Make One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe

Step 1: Marinate the Chicken

Start by marinating your chicken in the jerk seasoning. This step allows all those delicious flavors to infuse into the meat. If you have time, let it marinate in the fridge for at least an hour—or even overnight—for maximum flavor!

Step 2: Sear the Chicken

In a large pan over medium-high heat, add olive oil or avocado oil. Once hot, sear the marinated chicken thighs until they are golden brown on both sides—about 5 minutes per side. This step locks in juices and adds great texture.

Step 3: Sauté Aromatics

Remove the chicken temporarily from the pan. In the same pan, add chopped onions, garlic, scallion whites, and red bell pepper. Sauté until they soften and become fragrant—this will build layers of flavor that enhance your dish.

Step 4: Add Rice & Liquid

Stir in the rinsed rice along with coconut milk and broth or water into the pan. Ensure everything is mixed well; this is where all those lovely flavors come together.

Step 5: Cook Everything Together

Nestle back in the browned chicken thighs on top of the rice mixture. Add diced pineapple and thyme sprigs on top as well. Cover with a lid and reduce heat to low; simmer gently until rice is cooked through—about 20 minutes.

Step 6: Fluff & Serve

Once done cooking, remove from heat and let it sit covered for about five minutes. Discard bay leaf before serving. Fluff up that beautiful coconut rice with a fork and enjoy every aromatic bite!

I hope you love making this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe as much as I do! It’s such a comforting dish that brings smiles all around!

Pro Tips for Making One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe

Creating a delicious One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice is all about the little details that elevate your dish. Here are some tips to ensure your meal turns out perfectly!

• Choose the right chicken: Opt for boneless, skinless chicken thighs as they remain juicy and tender during cooking, enhancing the overall flavor of your dish.
• Balance the heat: If you’re using homemade jerk seasoning, taste it before adding it all to your chicken. You can adjust the spice level according to your preference by using fewer peppers or adding more coconut milk for creaminess.
• Sauté aromatics first: Taking a moment to sauté garlic, onion, and bell pepper enhances their flavors and adds depth to your rice dish. It’s a simple step that makes a big difference!
• Let it rest: After cooking, allow the chicken to rest for about 5 minutes before slicing. This helps retain moisture and ensures every bite is succulent.
• Use fresh ingredients: Fresh thyme and pineapple not only bring brightness but also elevate the tropical flavors in this dish, making it even more delightful.

How to Serve One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe

Serving this vibrant dish can be as fun as making it! The colorful presentation will make your table inviting and appetizing.

Garnishes

• Chopped Cilantro: Sprinkle freshly chopped cilantro over the top just before serving for a pop of color and fresh herb flavor.
• Lime Wedges: Adding lime wedges on the side allows guests to squeeze fresh lime juice over their servings, enhancing the zesty flavors.

Side Dishes

• Crispy Plantains: Fried or baked plantains add a sweet contrast to the spicy jerk chicken and provide a lovely texture.
• Steamed Broccoli: Bright green steamed broccoli adds a nutritious touch while balancing the richness of the coconut rice.
• Cucumber Salad: A refreshing cucumber salad with lime dressing provides crunch and acidity that brightens up each bite.
• Corn on the Cob: Grilled or boiled corn on the cob complements the tropical vibes of your jerk chicken while adding sweetness.

With these tips and serving suggestions, you’ll create an unforgettable dining experience that everyone will love! Enjoy your culinary adventure!

Make Ahead and Storage

This One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe is perfect for meal prep! Not only does it pack a delightful flavor punch, but it also stores well, making it an ideal choice for busy weeknights or lunch at the office.

Storing Leftovers

• Allow the dish to cool completely before storing.
• Transfer leftovers to an airtight container.
• Store in the refrigerator for up to 3-4 days.
• To keep the chicken moist, consider placing a piece of parchment paper between layers if stacking.

Freezing

• Portion out the chicken and rice into freezer-safe containers or bags.
• Remove as much air as possible to prevent freezer burn.
• Freeze for up to 2-3 months.
• Label each container with the date and contents for easy identification.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in a microwave-safe dish, covering it with a damp paper towel to retain moisture.
• Heat on medium power until warmed through, stirring occasionally.
• Alternatively, reheat on the stovetop over low heat, adding a splash of chicken broth or water if needed.

FAQs

Here are some common questions that might come to mind while preparing this delicious dish!

Can I make the One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe ahead of time?

Yes! You can prepare the chicken and rice beforehand. Just follow the storage guidelines above to keep it fresh.

What can I use instead of Scotch bonnet peppers in the jerk seasoning?

If Scotch bonnet peppers are too spicy or hard to find, you can substitute with jalapeño peppers or simply reduce the quantity of habaneros in your homemade jerk seasoning.

How long will leftovers from this recipe last?

Leftovers can be stored in the refrigerator for 3-4 days. Ensure they are kept in an airtight container for best results.

Is there a vegetarian version of this recipe?

Absolutely! You can replace chicken with firm tofu or chickpeas. Adjust cooking times accordingly based on what protein you choose.

Final Thoughts

This One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe is not just about great flavors; it’s about creating memories around a shared meal. Whether you’re enjoying it alone or with loved ones, I hope this dish brings joy and warmth to your table. Happy cooking, and don’t hesitate to share your experience or any tweaks you make along the way! Enjoy every bite!