One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe

If you’re looking for a dish that brings tropical vibes right into your kitchen, then you’ve found it! This One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe is a family favorite in my home. It’s bursting with flavor and the vibrant colors make it as delightful to look at as it is to eat. Perfect for busy weeknights or special gatherings, this recipe allows you to enjoy a delicious meal without spending hours in the kitchen.

The blend of jerk seasoning, fresh pineapple, and creamy coconut rice creates an irresistible combination that will have everyone asking for seconds. Trust me; once you try this dish, it will become a staple on your dinner table!

Why You’ll Love This Recipe

• Easy preparation: Everything cooks in one pan, making cleanup a breeze!
• Flavor explosion: The balance of spices and sweetness from the pineapple is simply divine.
• Family-friendly: Kids love it too! The flavors are bold but not overwhelming.
• Meal prep friendly: Make extra chicken and rice for lunch the next day.
• Versatile: Feel free to customize with your favorite veggies or proteins!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create our dish. Most are easy to find and may already be in your pantry. Here’s what you need:

For the Chicken

• Chicken: 1.5 lbs (about 680g) boneless, skinless chicken thighs, trimmed of excess fat
• Jerk Seasoning (Store-bought or Homemade): 1/4 cup (approx. 60ml). If using a very spicy blend, adjust to taste.

If making homemade, blend:
* Scotch bonnet peppers (or habaneros): 3-4, stemmed and roughly chopped (use fewer for less heat)
* Onion: 1 medium, quartered
* Scallions (green onions): 4-6, roughly chopped
* Garlic: 3 cloves, minced
* Ginger: 1-inch piece, peeled and grated
* Soy sauce (or tamari for gluten-free): 1/4 cup
* Lime juice: 2 tablespoons, freshly squeezed
* Olive oil or avocado oil: 2 tablespoons
* Brown sugar (optional): 1 tablespoon for balance
* Dried thyme (or fresh): 1 tablespoon dried thyme (or 2 tablespoons fresh)
* Ground allspice: 1 teaspoon
* Ground nutmeg: 1/2 teaspoon
* Cinnamon: 1/2 teaspoon
* Salt: 1 teaspoon (or to taste)
* Black pepper: 1/2 teaspoon

For the Rice

• Olive Oil or Avocado Oil: 1 tablespoon (for searing)
• Long Grain White Rice: 1.5 cups (e.g., Jasmine or Basmati), rinsed thoroughly
• Full-Fat Coconut Milk: 1 can (13.5 oz / 400ml)
• Chicken Broth or Water: 1 cup (240ml) – adjust if coconut milk is very thick
• Fresh Pineapple: 1 cup, diced into 1/2-inch pieces (canned can be substituted)
• Red Bell Pepper: 1 medium, deseeded and diced
• Scallions (Green Onions): 3-4, thinly sliced (whites and greens separated)
• Garlic: 2 cloves, minced
• Fresh Thyme Sprigs: 2-3 (or 1/2 teaspoon dried thyme)
• Bay Leaf: 1
• Salt: 1/2 teaspoon, or to taste
• Black Pepper: 1/4 teaspoon, or to taste
• Butter or Coconut Oil (optional): 1 tablespoon for sautéing aromatics

Variations

This recipe is quite flexible! Feel free to mix things up based on what you have on hand or your personal preferences.

• Swap the protein: Use chicken breasts instead of thighs for a leaner option.
• Add more veggies: Toss in some snap peas or carrots for extra crunch.
• Make it spicy: Add more Scotch bonnet peppers if you like heat!
• Go vegetarian: Replace chicken with chickpeas or tofu marinated in jerk seasoning.

How to Make One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe

Step 1: Prepare the Marinade

In a blender, combine all the ingredients for the jerk seasoning if you’re making it from scratch. This step is crucial because blending releases all those aromatic flavors from the spices and herbs. Let the chicken marinate while you prepare everything else!

Step 2: Sear the Chicken

Heat olive oil in a large pan over medium-high heat. Add marinated chicken pieces and sear until browned on both sides—about four minutes per side. This step locks in juices and adds wonderful color.

Step 3: Cook the Aromatics

Remove the chicken temporarily from the pan. In the same pan, add scallion whites, garlic, ginger, red bell pepper, and any additional vegetables you choose. Sauté until they soften—this enhances their natural sweetness.

Step 4: Add Rice & Liquids

Stir in rinsed rice along with coconut milk and broth or water. Bring everything to a gentle simmer before adding back the chicken pieces on top of the rice.

Step 5: Simmer Together

Cover tightly and let everything simmer on low heat for about twenty minutes. This step allows those flavors to meld beautifully while ensuring that rice cooks perfectly!

Step 6: Finish It Off

Once done cooking, remove from heat and let it rest covered for five minutes before serving. Garnish with fresh scallion greens and thyme sprigs. Enjoy every vibrant bite of this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe!

Pro Tips for Making One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe

Cooking this vibrant dish is a joy, and with a few pro tips, you can take it to the next level!

• Adjust the Spice Level: If you’re sensitive to heat, start with a smaller amount of jerk seasoning or fewer Scotch bonnet peppers. This way, you can enjoy the flavors without overwhelming your palate.

• Rinse Your Rice: Rinsing your long grain white rice before cooking helps remove excess starch, resulting in fluffy rice rather than gummy clumps. It’s a small step that makes a big difference!

• Sear the Chicken Properly: Don’t rush the searing process! A good sear locks in flavors and creates a delicious crust, enhancing the overall taste of your dish.

• Use Fresh Ingredients: Whenever possible, opt for fresh herbs and vegetables. They provide brighter flavors and better textures than their dried or canned counterparts.

• Let It Rest: After cooking, allow your chicken to rest for a few minutes before slicing. This lets the juices redistribute throughout, ensuring every bite is moist and flavorful.

How to Serve One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe

This dish is not only colorful but also bursting with flavor, making it perfect for any occasion! When serving, consider how to showcase its vibrant components.

Garnishes

• Chopped Fresh Cilantro: A sprinkle of fresh cilantro adds a pop of color and an aromatic freshness that complements the spices beautifully.
• Lime Wedges: Offering lime wedges on the side allows guests to squeeze some fresh juice over their servings for an additional zing.
• Sliced Avocado: Creamy avocado slices can balance out the spiciness of the jerk chicken while adding a delightful texture.

Side Dishes

• Caribbean Slaw: A crunchy slaw made with cabbage, carrots, and a tangy dressing adds freshness and crunch that pairs perfectly with the flavorful chicken.
• Grilled Vegetables: Marinated bell peppers, zucchini, and corn grilled until charred make for a smoky side that complements the spice of the jerk chicken.
• Coconut Black Beans: Rich black beans cooked in coconut milk bring a creamy element to your meal while staying true to Caribbean flavors.
• Mango Salad: A refreshing salad made with diced mango, red onion, and lime juice offers sweetness that contrasts beautifully with the savory chicken.

Enjoy crafting this delightful dish that’s sure to impress your family and friends!

Make Ahead and Storage

This One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice recipe is not only delicious but also perfect for meal prep. You can easily make it in advance, allowing for quick and easy meals throughout the week.

Storing Leftovers

• Allow the dish to cool completely before storing.
• Transfer leftovers to an airtight container.
• Store in the refrigerator for up to 3-4 days.

Freezing

• Let the dish cool down before freezing to avoid ice crystals.
• Portion into freezer-safe containers or bags.
• Freeze for up to 2-3 months for best quality.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in a skillet over medium heat until warmed through, adding a splash of broth if necessary.
• Alternatively, microwave on high in short intervals, stirring in between until heated evenly.

FAQs

Here are some common questions about this delightful recipe.

Can I use chicken breasts instead of thighs for the One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe?

Yes, you can use boneless, skinless chicken breasts instead of thighs. Keep in mind that chicken breasts may cook faster, so monitor their doneness closely.

What can I substitute if I can’t find jerk seasoning for the One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe?

If you can’t find jerk seasoning, you can make your own using spices like allspice, nutmeg, cinnamon, thyme, garlic powder, and some heat from peppers like Scotch bonnet or habanero.

Can I make this dish vegetarian?

Absolutely! Substitute the chicken with firm tofu or chickpeas and follow the same cooking method. Adjust seasoning as needed to ensure it’s flavorful.

How spicy is this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe?

The spiciness depends on your choice of jerk seasoning. If you’re sensitive to spice, consider reducing the number of Scotch bonnet peppers or using a milder blend.

Can I add other vegetables to this recipe?

Yes! Feel free to include vegetables like zucchini, carrots, or snap peas for extra color and nutrition. Just make sure they are cut into similar sizes to cook evenly.

Final Thoughts

I hope this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe fills your kitchen with vibrant flavors and warm memories! It’s not just a meal; it’s an experience that brings a taste of the Caribbean right to your table. Enjoy making it as much as I enjoyed sharing it with you. Happy cooking!