One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
Experience a taste of the tropics with this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe. This dish features succulent chicken thighs marinated in homemade jerk seasoning, perfectly seared and served over a bed of fluffy coconut rice infused with sweet pineapple. Ideal for busy weeknights or special gatherings, this meal combines bold flavors and vibrant colors, making it a feast for both the eyes and the palate. With minimal prep and cleanup, you’ll enjoy all the deliciousness without the hassle. Dive into this tropical culinary adventure that promises to impress family and friends alike!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- 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 tablespoon olive oil
- 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
- 2 cloves garlic
- Fresh thyme, bay leaf, salt, and pepper
Instructions
- Marinate chicken thighs in jerk seasoning for at least 30 minutes.
- In a large skillet, heat olive oil over medium-high heat; sear chicken until golden brown (about 4–5 minutes per side). Remove from skillet.
- In the same pan, sauté garlic and diced bell pepper for about 2 minutes.
- Add rinsed rice, coconut milk, and chicken broth/water; stir well.
- Return seared chicken to skillet on top of the rice; add diced pineapple.
- Bring to a boil, reduce heat to low, cover tightly, and simmer for about 20 minutes until rice is tender.
- Allow to rest for 5 minutes before fluffing rice and serving.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 620
- Sugar: 6g
- Sodium: 680mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 160mg