One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
Experience the vibrant flavors of the tropics with this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe. This dish combines tender chicken thighs marinated in zesty jerk seasoning, perfectly seared for a golden crust, and served over a bed of creamy coconut rice infused with sweet pineapple.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Searing and simmering
- 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 oil or avocado oil
- Fresh thyme
Instructions
- Marinate the chicken in jerk seasoning for at least one hour or overnight.
- Heat olive oil in a large skillet over medium-high heat. Sear the marinated chicken until browned on both sides, then remove from the pan.
- In the same skillet, sauté garlic and scallion whites until fragrant. Add rice, coconut milk, and broth; mix well.
- Nestle the seared chicken back into the rice mixture along with diced pineapple and bell pepper.
- Cover and simmer on low heat for about 20 minutes until cooked through. Garnish with fresh thyme before serving.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 540
- Sugar: 6g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg