One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
Enjoy tropical flavors with our One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe. Perfect for meal prep—try it today!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Dinner
- Method: One Pan Cooking
- Cuisine: Caribbean
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup jerk seasoning
- 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 (whites and greens separated)
- 2 cloves garlic, minced
- 2–3 fresh thyme sprigs
- 1 bay leaf
- 1 tablespoon olive oil or avocado oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Marinate chicken thighs in jerk seasoning for at least an hour.
- Heat oil in a large pan and sear chicken until golden brown; then remove.
- In the same pan, sauté onions, garlic, scallion whites, ginger, and bell pepper until fragrant.
- Add rinsed rice, coconut milk, and broth; stir well and return chicken to the pan.
- Mix in diced pineapple, thyme sprigs, and bay leaf; cover and simmer for about 20 minutes until cooked through.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 100mg