One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
If you’re craving a dish that combines vibrant flavors with ease of preparation, look no further than this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe. This delightful meal brings the essence of the tropics straight to your dinner table. With succulent chicken marinated in spicy jerk seasoning and paired with sweet, juicy pineapple and creamy coconut-infused rice, it’s a flavor-packed experience that is both comforting and satisfying. Perfect for busy weeknights or special family gatherings, this one-pan wonder ensures easy cleanup while delivering a taste adventure everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Stovetop
- 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 (13.5 oz) full-fat coconut milk
- 1 cup chicken broth or water
- 1 cup fresh pineapple, diced
- 1 medium red bell pepper, diced
- 3–4 scallions, sliced
- 2 cloves garlic, minced
- Fresh thyme sprigs
Instructions
- Marinate the chicken in jerk seasoning for at least one hour or overnight for maximum flavor.
- In a large pan over medium-high heat, sear the marinated chicken thighs until golden brown on both sides (about 5 minutes each).
- Remove chicken and sauté onions, garlic, scallion whites, and red bell pepper until softened.
- Stir in rinsed rice, coconut milk, and broth; mix well.
- Nestle the chicken back into the rice mixture along with pineapple and thyme. Cover and simmer on low heat for about 20 minutes until rice is cooked through.
- Let sit covered for five minutes before serving; fluff rice and enjoy!
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 540
- Sugar: 8g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg