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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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If you’re craving a dish that brings the vibrant flavors of the Caribbean to your table, look no further than this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe. This delightful meal combines the spicy punch of jerk seasoning with the sweetness of pineapple and the creamy richness of coconut rice, all cooked together in one pan for hassle-free preparation and minimal cleanup. Perfect for busy weeknights or festive family gatherings, this recipe is not only easy to make but also customizable to suit your taste. Whether you like it spicy or prefer a milder flavor, this dish will impress everyone around the table.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs
  • 1/4 cup jerk seasoning
  • 1.5 cups long-grain white rice (e.g., Jasmine or Basmati)
  • 1 can full-fat coconut milk (13.5 oz)
  • 1 cup chicken broth or water
  • 1 cup fresh pineapple, diced
  • 1 medium red bell pepper, diced
  • Garlic, scallions, and fresh thyme for added flavor

Instructions

  1. Marinate chicken thighs in jerk seasoning for at least an hour or overnight for deeper flavor.
  2. In a large skillet, sear marinated chicken over medium-high heat until golden brown; set aside.
  3. Sauté garlic and scallion whites in the same pan until fragrant.
  4. Stir in rinsed rice, coconut milk, and broth/water; return chicken to the pan along with bay leaf and thyme.
  5. Cover and simmer on low heat for about 20 minutes until rice is tender.
  6. Add diced pineapple and red bell pepper during the last few minutes of cooking.
  7. Let sit covered for five minutes before serving.

Nutrition

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