One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
If you’re craving a dish that’s both vibrant and effortless, look no further than this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe. This easy-to-make meal is a delightful fusion of aromatic spices and tropical flavors that will transport your taste buds straight to the Caribbean.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Skillet
- 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 full-fat coconut milk
- 1 cup diced fresh pineapple
- 1 medium red bell pepper
- Olive or avocado oil
Instructions
- Prepare the marinade by blending jerk seasoning ingredients until smooth. Marinate the chicken for at least an hour.
- Heat oil in a large skillet over medium-high heat and sear marinated chicken until golden brown on both sides (about 5 minutes per side). Remove from pan.
- In the same skillet, sauté scallion whites, garlic, and ginger until fragrant.
- Stir in rinsed rice, coconut milk, and broth; scrape any bits from the pan.
- Nestle chicken back into the skillet with pineapple and bell pepper. Cover and simmer until rice is tender (about 20 minutes).
- Let sit for a few minutes before serving.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 500
- Sugar: 9g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg