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 is a delightful fusion of spicy jerk-seasoned chicken and sweet, fragrant coconut rice infused with fresh pineapple. Perfect for busy weeknights or family gatherings, this meal is not only easy to prepare but also minimizes cleanup by cooking everything in one pan. Each bite promises a burst of tropical goodness that will have your taste buds dancing! Whether you’re meal prepping or entertaining guests, this dish is sure to impress and satisfy.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- 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, diced
- 3–4 scallions, sliced
- 2 cloves garlic, minced
- Olive oil or avocado oil
Instructions
- Marinate chicken thighs in jerk seasoning for at least 30 minutes.
- Heat oil in a large skillet over medium-high heat; sear marinated chicken until golden brown on both sides (about 5 minutes per side). Remove from pan.
- In the same skillet, sauté diced red bell pepper and scallion whites with minced garlic until fragrant.
- Stir in rinsed rice, then add coconut milk and chicken broth. Mix in diced pineapple and return seared chicken to the pan.
- Cover and simmer on low heat until rice is tender and liquid is absorbed (about 20 minutes).
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 710mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg