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–+ servings

One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe

A vibrant and flavorful dish featuring spicy jerk chicken served over a bed of sweet pineapple-coconut rice, all cooked in one pan for easy cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Jerk Chicken
  • 4 pieces chicken thighs bone-in, skin-on
  • 2 tablespoons jerk seasoning store-bought or homemade
  • 1 tablespoon olive oil for cooking
  • 1 teaspoon salt
Pineapple-Coconut Rice
  • 1 cup jasmine rice
  • 1 cup coconut milk canned
  • 1 cup pineapple chunks fresh or canned
  • 1 cup chicken broth
  • 1 teaspoon lime juice freshly squeezed
  • 1 teaspoon black pepper
Garnish
  • 2 tablespoons fresh cilantro chopped
  • 1 lime lime wedges for serving

Method
 

Prepare the Chicken
  1. Season the chicken thighs with jerk seasoning and salt, ensuring they are evenly coated.
  2. In a large skillet, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-7 minutes until browned.
Cook the Rice
  1. Remove the chicken from the skillet and set aside. In the same skillet, add jasmine rice and toast for 1-2 minutes.
  2. Pour in coconut milk, chicken broth, pineapple chunks, lime juice, and black pepper. Stir to combine.
  3. Place the seared chicken thighs on top of the rice mixture, cover, and reduce heat to low. Cook for 20 minutes or until rice is tender and chicken is cooked through.
Serve
  1. Once cooked, fluff the rice with a fork and serve the chicken on top. Garnish with chopped cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 10gFiber: 2gSugar: 5g

Notes

For a spicier kick, add sliced jalapeños or hot sauce to the chicken seasoning.

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