One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
Indulge in the vibrant flavors of the Caribbean with this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe. This delightful dish features juicy chicken thighs marinated in aromatic jerk seasoning, paired with sweet pineapple and creamy coconut-infused rice—all cooked in one pan for easy cleanup. Perfect for weeknight dinners or special gatherings, this recipe is both family-friendly and customizable to suit various tastes. Get ready to impress your loved ones with a meal that transports them straight to the tropics!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main
- Method: Cooking
- 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 (e.g., Jasmine or Basmati)
- 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
- Garlic and thyme for flavor
Instructions
- Marinate chicken thighs in jerk seasoning for at least 30 minutes (preferably overnight).
- Heat olive oil in a large pan over medium-high heat; sear marinated chicken until golden brown on both sides. Set aside.
- In the same pan, sauté minced garlic, onion, scallion whites, and red bell pepper until softened.
- Stir in rinsed rice, coconut milk, and broth; bring to a gentle simmer.
- Place seared chicken on top of rice mixture and gently fold in diced pineapple and thyme.
- Cover the pan and reduce heat; simmer for about 20 minutes until rice is fluffy.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg