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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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If you’re craving a meal that combines bold flavors with tropical sweetness, look no further than this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice. This recipe features tender, marinated chicken thighs infused with spicy jerk seasoning, perfectly complemented by creamy coconut rice and fresh pineapple. Ideal for busy weeknights or family gatherings, this dish is not only delicious but also easy to prepare and clean up. With just one pan required, you can savor every moment spent enjoying this delightful meal without the hassle of extensive cleanup.

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
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup chicken broth or water
  • 1 cup fresh pineapple, diced
  • 1 medium red bell pepper, diced
  • 3–4 scallions, thinly sliced
  • 2 cloves garlic, minced

Instructions

  1. Marinate the chicken thighs in jerk seasoning for at least 1 hour (overnight is best).
  2. In a large skillet over medium-high heat, sear the marinated chicken until golden brown on both sides; remove from the pan.
  3. In the same skillet, sauté scallion whites, garlic, ginger, and red bell pepper in oil until fragrant.
  4. Add rinsed rice, coconut milk, and chicken broth; stir to combine.
  5. Nestle seared chicken back into the pan with thyme and bay leaf; bring to a simmer.
  6. Cover tightly and cook on low heat until rice is tender (about 20 minutes).
  7. Fluff rice with a fork before serving; garnish with pineapple and scallion greens.

Nutrition

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