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One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice

One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe
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One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice is a vibrant and flavorful dish that captures the essence of tropical cuisine while keeping meal prep simple. This recipe combines juicy, spicy chicken with the sweetness of fresh pineapple and creamy coconut rice, all cooked in just one pan. Perfect for busy weeknights or festive gatherings, it offers a delicious escape to the Caribbean without the hassle of multiple pots and pans. The rich spices harmonize beautifully with the coconut flavor, creating a standout meal that everyone will adore.

Ingredients

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  • 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)
  • 13.5 oz can full-fat coconut milk
  • 1 cup diced fresh pineapple
  • 1 medium red bell pepper, diced
  • 3-4 scallions, thinly sliced
  • 2 cloves garlic, minced
  • Olive oil or avocado oil for cooking

Instructions

  1. Marinate chicken thighs in jerk seasoning for at least one hour (overnight preferred).
  2. In a large skillet over medium-high heat, add oil and sear chicken for 5 minutes on each side until golden brown. Remove and set aside.
  3. In the same skillet, sauté garlic, onion, bell pepper, scallion whites, ginger, thyme sprigs, bay leaf, salt, and black pepper until fragrant (about 3 minutes).
  4. Stir in rinsed rice until coated with aromatics; add coconut milk and broth/water. Bring to a simmer.
  5. Nestle seared chicken into the rice mixture; cover and reduce heat to low for about 20 minutes or until rice is tender.
  6. Stir in diced pineapple and scallion greens; warm through before serving.

Nutrition

Find it online: https://tastyandfast.com/one-pan-caribbean-jerk-chicken-with-pineapple-coconut-rice-recipe/