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 combines spicy, marinated chicken with creamy coconut rice and sweet pineapple, making every bite a taste of paradise. Perfect for busy weeknights or family gatherings, it’s a simple yet impressive meal that requires minimal cleanup. The fragrant spices and fresh ingredients create an inviting aroma in your kitchen, while the one-pan cooking method ensures a hassle-free experience. Whether you’re looking to spice up your dinner routine or meal prep for the week, this recipe delivers joy and flavor in every mouthful.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: One Pan Cooking
- 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 full-fat coconut milk
- 1 cup diced fresh pineapple
- 1 medium red bell pepper
- 2 cloves garlic, minced
- 3–4 scallions, thinly sliced
- 2–3 fresh thyme sprigs
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon olive oil or avocado oil (for cooking)
Instructions
- Marinate chicken in jerk seasoning for at least 30 minutes.
- Sear marinated chicken in oil until golden brown; set aside.
- Sauté garlic and scallion whites in the same pan.
- Add rinsed rice, coconut milk, broth/water, pineapple, bell pepper, thyme, bay leaf, salt, and pepper; simmer.
- Return chicken to the pan; cover and cook until done.
- Fluff rice and serve garnished with scallion greens.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 540
- Sugar: 9g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg