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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 dish that transports you to warm, tropical shores, try this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe. This vibrant meal combines spicy jerk chicken and sweet coconut rice, making it an instant favorite for both family dinners and gatherings. Not only is it bursting with flavor, but the one-pan preparation also means easy cleanup—ideal for busy weeknights! With fresh ingredients like juicy pineapple and aromatic spices, you’ll indulge in a culinary adventure that excites your taste buds without taking hours in the kitchen.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs
  • 1/4 cup jerk seasoning
  • 1.5 cups long grain white rice (e.g., Jasmine)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup chicken broth or water
  • 1 cup diced fresh pineapple
  • 1 medium red bell pepper, diced
  • 2 tablespoons olive oil

Instructions

  1. Marinate chicken with jerk seasoning in a bowl or zip-top bag for at least 1 hour.
  2. Heat olive oil in a skillet over medium-high heat and sear marinated chicken until golden brown on both sides (about 4-5 minutes each side). Remove from skillet.
  3. In the same skillet, sauté scallion whites and garlic until fragrant. Stir in rinsed rice until coated.
  4. Add coconut milk, broth/water, pineapple, bell pepper, thyme sprigs, salt, and pepper; stir gently.
  5. Return seared chicken to the skillet, cover tightly, and bring to a boil before reducing heat to low. Simmer for about 20 minutes until rice absorbs liquid.
  6. Fluff rice with a fork and serve warm.

Nutrition

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