One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe
If you’re looking for a dish that transports you to a sun-soaked beach with vibrant flavors, then the One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe is just what you need! This recipe has been a cherished staple in my household, perfect for busy weeknights or special family gatherings. The combination of spicy jerk chicken and sweet coconut rice creates a balance that’s simply irresistible. Plus, who doesn’t love a meal that can be made in one pan? It means less cleanup and more time to enjoy!
Whether you’re cooking for your family, hosting friends, or just treating yourself, this dish brings everyone together around the table. The fragrant spices and tropical notes will not only satisfy your taste buds but also make your kitchen smell heavenly!
Why You’ll Love This Recipe
- One-Pan Wonder: Save time on cleanup with everything cooked in a single pan!
- Flavor Explosion: The jerk seasoning paired with pineapple and coconut creates a mouthwatering harmony.
- Family-Friendly: Kids and adults alike will love this flavorful dish – it’s sure to become a favorite!
- Make Ahead: Prepare the components in advance for an easy weeknight dinner or meal prep.
- Customizable: Perfectly adaptable to suit your taste preferences or dietary needs.
Ingredients You’ll Need
Let’s dive into the ingredients! They’re all simple and wholesome, making it easy to whip up this delicious meal. Gather these items and get ready for some culinary magic!
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 (fresh is best!)
- 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 use 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
One of the best things about this recipe is its flexibility! You can easily adjust ingredients based on what you have on hand or your personal preferences.
- Swap the protein: Use chicken breasts instead of thighs for a leaner option.
- Go vegetarian: Substitute the chicken with chickpeas or tofu for a plant-based version.
- Add more veggies: Toss in some spinach or kale towards the end of cooking for added nutrients.
- Change up the fruit: Try mango instead of pineapple for a different sweet twist.
How to Make One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe
Step 1: Marinate the Chicken
Start by marinating your chicken thighs in jerk seasoning. This step is crucial as it infuses the meat with bold flavors. If time allows, let it marinate for at least an hour—overnight would be even better!
Step 2: Sear the Chicken
In a large skillet over medium-high heat, add olive oil. Once hot, sear the marinated chicken thighs until they are golden brown on both sides. This adds depth to the flavor while keeping them juicy inside.
Step 3: Sauté Aromatics
After removing the chicken from the pan, add butter or coconut oil if using. Then sauté onion and garlic until fragrant and softened; this step enhances their natural sweetness which complements the spice of jerk seasoning.
Step 4: Cook the Rice
Stir in rinsed rice along with coconut milk and chicken broth. Scrape any browned bits from the bottom of the pan—this adds extra flavor! Add in your diced pineapple, red bell pepper, scallions’ whites, thyme sprigs, bay leaf, salt, and pepper before bringing it all to a simmer.
Step 5: Combine Everything
Nestle seared chicken back into the pan over the rice mixture. Cover and cook until rice is tender and chicken is fully cooked through. This allows all those wonderful flavors to meld together beautifully.
Step 6: Serve & Enjoy
Once everything’s cooked perfectly together, fluff up your rice gently before serving! Garnish with sliced green parts of scallions for freshness. Enjoy every bite of this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe—it’s truly a delightful meal that brings sunshine into any dining experience!
Pro Tips for Making One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe
Creating the perfect One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice can be a breeze with a few handy tips!
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Marinate for Flavor: Allow the chicken to marinate in the jerk seasoning for at least an hour, or overnight if possible. This lets the flavors penetrate deeply, ensuring each bite is bursting with deliciousness.
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Adjust Spice Levels: If you’re sensitive to heat, start with less jerk seasoning and gradually add more. The balance of flavors is key, and you can always add more spice as needed.
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Rinse Your Rice: Rinsing your rice before cooking removes excess starch, preventing it from becoming gummy and ensuring a fluffy texture that pairs perfectly with the creamy coconut.
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Use Fresh Ingredients: Whenever possible, opt for fresh produce like pineapple and herbs. Fresh ingredients enhance the overall flavor profile and bring brightness to the dish.
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Don’t Skip the Resting Time: Letting the chicken rest for a few minutes after cooking allows the juices to redistribute, making each piece tender and moist when served.
How to Serve One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe
Serving this vibrant dish is all about presentation and complementing flavors. Here are some ideas to take your meal from great to unforgettable!
Garnishes
- Chopped Fresh Cilantro: Adds a burst of color and freshness that contrasts nicely with the savory chicken.
- Lime Wedges: A squeeze of lime enhances the dish’s tropical flavor profile and adds a refreshing acidity.
- Sliced Red Chili: For those who enjoy extra heat, these colorful slices make for an eye-catching garnish as well.
Side Dishes
- Tropical Fruit Salad: A mix of mango, papaya, and kiwi provides a refreshing counterpoint to the spicy chicken, balancing out flavors beautifully.
- Grilled Veggies: Bell peppers, zucchini, and corn grilled until slightly charred pair wonderfully with this dish while adding another layer of flavor.
- Simple Green Salad: A light salad featuring mixed greens dressed in lime vinaigrette offers a crisp contrast that complements the hearty rice.
- Plantain Chips: Crispy plantain chips bring texture and sweetness that harmonizes well with jerk seasoning while providing a satisfying crunch.
By following these tips and serving suggestions, you’ll create not just a meal but an experience that transports your taste buds straight to the Caribbean! Enjoy your culinary adventure!
Make Ahead and Storage
This One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice recipe is perfect for meal prep! You can easily make it ahead of time, store it properly, and enjoy delicious meals throughout the week.
Storing Leftovers
- Allow the dish to cool completely before storing.
- Place leftovers in an airtight container.
- Store in the refrigerator for up to 3-4 days.
- For best quality, keep the chicken and rice separate if possible.
Freezing
- Cool the dish completely before freezing.
- Portion into freezer-safe containers or bags, removing as much air as possible.
- Freeze for up to 2-3 months.
- Label containers with the date for easy reference.
Reheating
- Thaw overnight in the refrigerator if frozen.
- Reheat in a skillet over medium heat, adding a splash of water or broth to prevent sticking.
- Alternatively, microwave in a covered dish on medium power until warmed through.
FAQs
Here are some common questions about this delightful recipe:
Can I use chicken breasts instead of thighs in the One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe?
Yes! You can substitute boneless, skinless chicken breasts for thighs. Just be mindful that they may cook faster, so adjust cooking times accordingly.
How spicy is the One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe?
The spiciness depends on the jerk seasoning used. If you prefer milder flavors, use fewer Scotch bonnet peppers or a milder store-bought seasoning. You can always add more spice later!
What kind of rice works best for this recipe?
Long grain white rice, such as Jasmine or Basmati, works wonderfully for this dish due to its fluffy texture and ability to absorb flavors.
Can I add vegetables to the One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe?
Absolutely! Feel free to add your favorite vegetables like zucchini or snap peas during cooking for added nutrition and color.
Is there a vegetarian option for this recipe?
Yes! You can replace chicken with plant-based protein options such as tofu or chickpeas. Adjust cooking times accordingly to ensure everything is cooked through.
Final Thoughts
I hope you find joy in making this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice! It’s not just about a delicious meal; it’s about creating wonderful memories around the table. Enjoy every flavorful bite and don’t hesitate to share your experience. Happy cooking!
One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Dinner
- Method: Searing/Cooking
- Cuisine: Caribbean
Description
If you’re craving a vibrant, flavor-packed dish that brings the essence of the Caribbean to your kitchen, look no further than this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe. This delightful meal marries the spicy warmth of jerk chicken with the sweet creaminess of coconut-infused rice and fresh pineapple, creating a symphony of flavors that is sure to please everyone at the table. The best part? It’s a one-pan wonder, which means minimal cleanup and maximum enjoyment! Perfect for busy weeknights or special family gatherings, this dish is not just a meal; it’s an experience that will transport you straight to a sun-soaked paradise.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup jerk seasoning
- 1.5 cups long grain white rice (e.g., Jasmine)
- 1 can full-fat coconut milk (13.5 oz)
- 1 cup diced fresh pineapple
- 1 medium red bell pepper
- Olive oil or avocado oil
Instructions
- Marinate chicken thighs in jerk seasoning for at least an hour, preferably overnight.
- In a large skillet, heat olive oil over medium-high heat and sear the marinated chicken until golden brown on both sides.
- Remove chicken and sauté onion and garlic in the same pan until fragrant.
- Stir in rinsed rice, coconut milk, and broth; add diced pineapple, red bell pepper, thyme, bay leaf, salt, and pepper.
- Nestle the chicken back into the pan over the rice mixture. Cover and cook until rice is tender and chicken is cooked through.
- Fluff rice gently before serving and garnish with scallions.
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 590
- Sugar: 7g
- Sodium: 720mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 130mg
