One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe

If you’re looking for a vibrant dish that bursts with flavor and warmth, you’ve found it! This One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe is a personal favorite of mine. It’s perfect for busy weeknights or family gatherings when you want to impress without spending all day in the kitchen. The combination of spicy jerk chicken and sweet coconut rice is simply magical, making every bite an adventure. Plus, the ease of cooking everything in one pan means less mess and more time to enjoy your meal with loved ones.

This dish not only brings the taste of the Caribbean to your table but also nourishes the soul. The balance of flavors will have everyone asking for seconds!

Why You’ll Love This Recipe

• One-Pan Wonder: Everything cooks together, making cleanup a breeze!
• Flavor Explosion: The spicy jerk seasoning paired with sweet pineapple creates a delicious contrast.
• Family-Friendly: Even picky eaters will love this dish, thanks to its vibrant flavors.
• Make-Ahead Magic: Prepare the chicken in advance and let it marinate for even more depth of flavor.
• Versatile Ingredients: Easily swap out veggies or proteins based on what you have at home.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is part of the fun! This recipe features fresh produce and spices that come together beautifully. Here’s what you’ll 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:
– 3-4 Scotch bonnet peppers (or habaneros), stemmed and roughly chopped (use fewer for less heat)
– 1 medium onion, quartered
– 4-6 scallions (green onions), roughly chopped
– 3 cloves garlic, minced
– 1-inch piece of ginger, peeled and grated
– 1/4 cup soy sauce (or tamari for gluten-free)
– 2 tablespoons lime juice, freshly squeezed
– 2 tablespoons olive oil or avocado oil
– 1 tablespoon brown sugar (optional, for balance)
– 1 tablespoon dried thyme (or 2 tablespoons fresh)
– 1 teaspoon ground allspice
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon cinnamon
– 1 teaspoon salt (or to taste)
– 1/2 teaspoon black pepper

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, drained pineapple chunks can be substituted, but 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 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 so flexible! You can easily adapt it based on what you have on hand or your family’s preferences. Here are some ideas:

• Swap the protein: Use chicken breast instead of thighs if you prefer leaner meat.
• Add more veggies: Toss in some chopped zucchini or carrots for extra color and nutrition.
• Change up the grains: Substitute quinoa or brown rice for a different texture and flavor.
• Spice it up: Add more heat by including additional Scotch bonnet peppers in the marinade.

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

Step 1: Prepare the Marinade

Start by mixing your jerk seasoning—whether store-bought or homemade—in a bowl. If you’re making it from scratch, blend those vibrant ingredients until smooth. Marinating the chicken not only infuses it with incredible flavors but also helps tenderize the meat. Let it sit while you prep other ingredients.

Step 2: Sear the Chicken

In a large pan over medium-high heat, add olive oil or avocado oil. Once hot, add your marinated chicken thighs. Sear them on both sides until nicely browned—this adds great depth of flavor! Don’t worry if they aren’t fully cooked at this point; they’ll finish cooking later with the rice.

Step 3: Sauté Veggies

Remove the chicken from the pan and set aside. In the same pan, toss in onions and bell peppers along with garlic and scallion whites. Sauté until they soften—this step really brings out their natural sweetness!

Step 4: Cook the Rice

Next up is adding your rinsed rice to the pan along with coconut milk and broth or water. Stir well to combine everything! Return your seared chicken to the pan and nestle it among the rice mixture. This allows all those wonderful flavors to meld together beautifully.

Step 5: Add Pineapple & Simmer

Sprinkle in your diced pineapple along with thyme sprigs and bay leaf. Season everything with salt and pepper before bringing it to a gentle simmer. Cover tightly and cook until rice is fluffy and chicken is cooked through—about 20 minutes should do it!

Step 6: Fluff & Serve

Once cooked, remove from heat and let it rest for a few minutes before removing bay leaf and thyme sprigs. Fluff up that delicious coconut-infused rice with a fork! Serve warm topped with sliced scallion greens for that final pop of freshness.

Enjoy every flavorful bite!

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

Cooking is all about enjoying the process, so here are some pro tips to help you nail this vibrant dish!

• Adjust the Spice Level: If you’re sensitive to heat, start with less jerk seasoning. You can always add more later, but it’s tough to take spice out once it’s in!

• Let it Marinate: For maximum flavor, allow the chicken to marinate in the jerk seasoning for at least an hour (or overnight). This helps to infuse the meat with those delicious spices.

• Use Fresh Ingredients: Opt for fresh pineapple and herbs whenever possible. They enhance the dish’s flavor and freshness, making every bite a delight.

• Rinse Your Rice: Rinsing your rice before cooking is essential! It removes excess starch, preventing it from becoming gummy and ensuring a fluffy texture.

• One Pan Means Easy Cleanup: Make sure your pan has a good lid or cover to trap steam while cooking. This not only cooks the rice evenly but also makes cleanup a breeze!

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

Serving this colorful dish is just as fun as cooking it! The bright flavors and vibrant colors make it perfect for sharing with family and friends.

Garnishes

• Fresh Cilantro or Parsley: A sprinkle of these herbs adds a pop of color and a fresh taste that complements the savory flavors.
• Lime Wedges: Adding wedges on the side allows everyone to squeeze a bit of lime juice over their servings for an extra zing!

Side Dishes

• Mango Salsa: A refreshing mix of diced mango, red onion, jalapeño, cilantro, and lime juice offers sweet and spicy notes that balance the jerk chicken perfectly.

• Grilled Vegetables: Tossed in olive oil and your favorite seasonings, grilled zucchini, bell peppers, or corn add a delightful smokiness that pairs beautifully with the dish.

• Cucumber Salad: A light salad made with sliced cucumbers, cherry tomatoes, and a tangy vinaigrette provides a crisp contrast to the richness of the chicken and rice.

• Plantains: Sweet fried plantains are a traditional Caribbean side that adds sweetness and texture—perfect for rounding out your meal!

With these serving suggestions, your One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice will be not just a feast for your stomach but also for your eyes! Enjoy every bite of this tropical delight.

Make Ahead and Storage

This One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice recipe is perfect for meal prep! You can easily make a large batch ahead of time, making weeknight dinners or lunch packing a breeze.

Storing Leftovers

• Place any leftover jerk chicken and rice in an airtight container.
• Store in the refrigerator for up to 3-4 days.
• Ensure the dish is completely cooled before sealing to prevent condensation.

Freezing

• Allow the dish to cool completely before freezing.
• Divide into portions and place in freezer-safe containers or plastic bags, removing as much air as possible.
• Freeze for up to 2-3 months.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in a skillet over medium heat until warmed through, adding a splash of water or broth if needed to prevent sticking.
• Alternatively, microwave on medium power in short intervals until hot.

FAQs

Here are some common questions about the recipe:

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

Yes, you can substitute boneless, skinless chicken breasts for thighs. Just ensure not to overcook them as they can dry out more easily.

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

The heat level depends on the jerk seasoning you use. You can adjust it by using fewer Scotch bonnet peppers or opting for a milder store-bought blend.

What can I substitute for coconut milk in this recipe?

If you’re looking for a substitute, almond milk or oat milk can work well, but keep in mind that this will alter the flavor and creaminess of the dish.

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, carrots, or peas during cooking for extra nutrition and color.

How do I know when the chicken is cooked through?

The chicken should reach an internal temperature of 165°F (75°C). Use a meat thermometer for accuracy!

Final Thoughts

I hope you’re excited to try this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice recipe! It’s not just about delicious flavors; it’s about bringing warmth and joy to your dining table. This meal is perfect for sharing with loved ones or enjoying on your own after a long day. Happy cooking, and don’t forget to savor every bite!