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
Scale
- 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