One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice is a delightful and vibrant dish that transports your taste buds straight to the tropics. Juicy chicken thighs, marinated in a homemade jerk seasoning, are seared to perfection and paired with sweet pineapple and creamy coconut rice. This one-pan meal not only offers an explosion of flavors but also simplifies cooking and cleanup, making it perfect for busy weeknights or special occasions. With each bite, you’ll experience the harmony of spices and sweetness that defines this tropical escape on your plate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Pan-cooking
- 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 (like Jasmine or Basmati)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup diced fresh pineapple
- 1 medium red bell pepper, diced
- Fresh thyme sprigs
- Olive oil
Instructions
- Marinate the chicken thighs in jerk seasoning for at least one hour.
- Heat olive oil in a skillet over medium-high heat and sear the marinated chicken until golden brown on both sides. Remove and set aside.
- In the same skillet, add diced bell pepper, rice, coconut milk, and broth, stirring to combine.
- Nestle the seared chicken into the rice mixture and bring to a gentle simmer. Cover and cook on low heat for about 20 minutes until rice is tender.
- Fold in diced pineapple and scallion greens; cover again for five minutes before serving.
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg