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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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One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice is a vibrant, tropical dish that transforms your kitchen into a flavorful paradise. This recipe combines succulent chicken marinated in aromatic jerk seasoning with creamy coconut rice and sweet pineapple for a delightful dining experience. Not only is it visually appealing with its colorful ingredients, but it is also incredibly simple to prepare and clean up, making it perfect for busy weeknights or special gatherings. With a blend of spices and fresh flavors, this dish will have everyone coming back for seconds!

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 diced fresh pineapple
  • 1 medium red bell pepper, diced
  • 1 tablespoon olive oil or avocado oil (for searing)
  • 3–4 scallions (green onions), thinly sliced (whites and greens separated)
  • 3 cloves garlic, minced
  • 1-inch piece ginger, peeled and grated
  • 2–3 fresh thyme sprigs (or 1/2 teaspoon dried thyme)
  • 1 bay leaf
  • Salt: 1/2 teaspoon, or to taste
  • Black pepper: 1/4 teaspoon, or to taste

Instructions

  1. Marinate the chicken with jerk seasoning in a blender until well combined. Let sit while preparing the rest.
  2. Heat oil in a large pan over medium-high heat and sear the chicken until browned on both sides (about 4 minutes each side).
  3. Remove the chicken and sauté scallion whites, garlic, ginger, and red bell pepper until softened.
  4. Stir in rinsed rice, coconut milk, and broth; bring to simmer.
  5. Return the chicken on top of the rice mixture; cover and cook on low heat for about 20 minutes until rice is tender.
  6. Let it rest for five minutes before serving.

Nutrition

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