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–+ servings

One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe

A flavorful and vibrant 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 cup chicken broth
Pineapple-Coconut Rice
  • 1 cup jasmine rice
  • 1 cup coconut milk canned
  • 1 cup pineapple chunks fresh or canned
  • 1 teaspoon salt
  • 1 tablespoon lime juice freshly squeezed
  • 2 tablespoons green onions sliced, for garnish

Method
 

Prepare the Chicken
  1. Season the chicken thighs with jerk seasoning, 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 about 5-7 minutes until golden brown.
Cook the Rice
  1. Remove the chicken from the skillet and set aside. In the same skillet, add the chicken broth, coconut milk, jasmine rice, pineapple chunks, and salt.
  2. Stir to combine, then bring to a simmer. Place the chicken thighs back on top of the rice mixture.
  3. Cover the skillet and reduce heat to low. Cook for 20 minutes or until the rice is tender and the chicken is cooked through.
Finish and Serve
  1. Once cooked, remove from heat and let it sit covered for 5 minutes.
  2. Drizzle with lime juice and garnish with sliced green onions before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 10gFiber: 3gSugar: 5g

Notes

For a spicier dish, add more jerk seasoning or fresh chopped peppers.

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