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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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Experience a burst of Caribbean flavors with this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice recipe. Perfect for busy weeknights and family gatherings, this dish combines tender, spicy jerk chicken with the sweetness of coconut-infused rice and fresh pineapple. The simplicity of preparing everything in one pan not only makes cooking a breeze but also minimizes cleanup, allowing you to spend more time enjoying your meal. Whether you’re looking to impress guests or satisfy your family, this vibrant dish will elevate any dining experience. Get ready for an adventure in flavor that will have everyone coming back for seconds!

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs
  • 1/4 cup jerk seasoning (store-bought or homemade)
  • 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

Instructions

  1. Prepare the marinade by mixing jerk seasoning ingredients and marinating chicken for at least an hour.
  2. In a large pan over medium-high heat, heat oil and sear marinated chicken until browned on both sides.
  3. Remove chicken and sauté onions, bell peppers, garlic, and scallion whites until softened.
  4. Add rinsed rice, coconut milk, and broth; stir well and return chicken to the pan.
  5. Add diced pineapple along with thyme sprigs and bay leaf; season with salt and pepper.
  6. Cover tightly and simmer until the rice is fluffy and chicken is cooked through (about 20 minutes).
  7. Fluff the rice before serving topped with sliced scallion greens.

Nutrition

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