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 combines tender, marinated chicken thighs infused with spicy jerk seasoning and sweet pineapple, all cooked in one pan for easy preparation and minimal cleanup. Perfect for busy weeknights or family gatherings, this meal is not only quick to make but also packed with deliciousness that will transport you to a tropical paradise. Serve it up hot, and watch it become a favorite at your table!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Searing
- 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 (13.5 oz) full-fat coconut milk
- 1 cup fresh pineapple, diced
- 1 medium red bell pepper, diced
- 3–4 scallions, sliced
- 2 cloves garlic, minced
Instructions
- Marinate chicken in jerk seasoning for at least an hour.
- In a large pan, heat oil over medium-high heat and sear chicken until golden brown on both sides. Remove from pan.
- In the same pan, sauté garlic and scallion whites until fragrant.
- Stir in rinsed rice, coconut milk, and broth; return chicken to the pan along with thyme sprigs and bay leaf.
- Simmer until rice is nearly done; stir in pineapple and red bell pepper.
- Cover and cook until rice is tender and liquid absorbed.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 590
- Sugar: 11g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg