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–+ servings

Caribbean Jerk Chicken with Pineapple-Coconut Rice

One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
A delicious one-pan dish featuring tender jerk chicken on creamy coconut rice with pineapple and pepper, perfect for a tropical dinner experience.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 4 servings

Ingredients

For the Jerk Chicken

  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 1/4 cup jerk seasoning Store-bought or homemade
  • 1 tbsp olive oil or avocado oil For searing

For the Pineapple-Coconut Rice

  • 1.5 cups long grain white rice (Jasmine or Basmati), rinsed
  • 1 can full-fat coconut milk (13.5 oz / 400 ml)
  • 1 cup chicken broth or water Adjust if coconut milk is very thick
  • 1 cup fresh pineapple, diced into 1/2-inch pieces Fresh preferred; canned drained is OK
  • 1 medium red bell pepper, diced
  • 3 tbsp scallions (green onions), thinly sliced Whites and greens separated
  • 2 cloves garlic, minced
  • 2-3 fresh thyme sprigs (or 1/2 teaspoon dried thyme)
  • 1 leaf bay leaf
  • 1/2 teaspoon salt To taste
  • 1/4 teaspoon black pepper To taste
  • 1 tbsp butter or coconut oil (optional) For sautéing aromatics

Instructions

Preparation

  • Pat chicken thighs dry and rub with 1/4 cup jerk seasoning. Let rest for 10-20 minutes.
  • In a large oven-safe skillet, heat 1 tablespoon oil over medium-high heat. Sear chicken for 3-4 minutes per side until browned. Remove chicken and set aside.

Cooking the Rice

  • Reduce heat to medium and add butter or coconut oil. Sauté scallion whites and minced garlic for 1 minute.
  • Add the diced red pepper and pineapple, cooking for 2-3 minutes to release juices.
  • Stir in rinsed rice and toast for 1-2 minutes, coating grains in oil and flavor.
  • Pour in coconut milk and chicken broth, add thyme and bay leaf, and season with salt and pepper. Stir to combine.
  • Nestle the seared chicken thighs on top, cover with a lid, and reduce heat to low.
  • Simmer gently for 20-25 minutes or until rice is tender and chicken reaches an internal temperature of 165°F (74°C).
  • Let sit covered for 5-10 minutes before serving. Discard thyme sprigs and bay leaf, fluff rice, and top with sliced scallion greens.

Notes

Serve with a crisp green salad, grilled plantains, and lime wedges for added flavor. Store leftovers in airtight containers for up to 3-4 days.