One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
Experience the vibrant flavors of the Caribbean with this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe. This dish is a delightful fusion of spicy jerk chicken, creamy coconut-infused rice, and sweet pineapple, all cooked together in one pan for easy cleanup. Perfect for busy weeknights or family gatherings, it brings a taste of tropical paradise straight to your dinner table. The combination of spices and fresh ingredients not only satisfies the palate but also offers a comforting meal that everyone will love. Whether you’re looking to impress at a dinner party or simply enjoy a flavorful weeknight dinner, this recipe is sure to become a staple in your home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Searing/Simmering
- Cuisine: Caribbean
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup jerk seasoning
- 1.5 cups long grain white rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup diced fresh pineapple
- 1 medium red bell pepper
- 3–4 scallions
Instructions
- Marinate chicken in jerk seasoning for at least 1 hour.
- Sear marinated chicken in olive oil over medium-high heat until golden brown (about 5 minutes each side). Remove from pan.
- Sauté garlic and scallion whites in the same pan until fragrant (about 2 minutes).
- Add rinsed rice, coconut milk, and broth; stir and bring to simmer.
- Nestle seared chicken into the rice mixture along with diced pineapple and red bell pepper; cover and simmer until rice is tender (about 20 minutes).
- Fluff with a fork before serving; garnish with scallion greens.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg