If you’re craving a vacation on a plate, let me introduce you to One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice! This flavor-packed, sunshine-infused meal brings together juicy, tender jerk chicken and creamy, dreamy pineapple-coconut rice—everything you adore about island-inspired cuisine, made easy in a single skillet. Minimal mess, totally show-stopping, and ready to transport your taste buds straight to the tropics!
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks together in just one skillet, so cleanup is a breeze and the flavors get extra cozy.
- Bold & Bright Flavors: The jerk spices, fresh pineapple, and creamy coconut milk unite for an irresistible, mouthwatering meal.
- Tropical Comfort: Every bite is the perfect blend of spicy, sweet, and savory—like a Caribbean getaway for your senses!
- Meal Prep Friendly: This recipe stores and reheats beautifully, making it ideal for quick weeknight dinners or tasty lunches all week long.
Ingredients You’ll Need
One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice relies on a handful of superstars—each one bringing magic to the dish! Don’t be intimidated by the list; these ingredients are easy to find but each plays a key role in building layers of flavor, color, and texture.
- Boneless Skinless Chicken Thighs: The hero protein! Thighs stay juicy and absorb all that spicy-sweet jerk marinade.
- Olive or Avocado Oil: A splash helps brown the chicken and coat the veggies, keeping everything luscious.
- Garlic & Freshly Grated Ginger: These two create the aromatic, zesty backbone of jerk seasoning—don’t skimp!
- Gluten-Free Soy Sauce: Adds an umami punch and keeps this dish accessible for gluten-free friends.
- Apple Cider Vinegar & Lime Juice: Brighten and tenderize the chicken, adding a refreshing tang that balances the heat.
- Honey: Rounds out the spices and gives a subtle hint of sweetness to complement the tropical vibes.
- Ground Allspice, Cinnamon, Dried Thyme, Cayenne, Sea Salt & Black Pepper: The classic jerk spice blend—you’ll taste smoky, warm, aromatic notes in every bite.
- Green Onions & Red Bell Pepper: Veggies add crunch, color, and freshness, turning this into a true one-pan meal.
- Lite Coconut Milk: The secret to that creamy, dreamy rice—use lite for just the right richness.
- Pineapple Chunks: Use fresh or frozen for bursts of juicy sweetness that pair beautifully with the spicy chicken.
- Basmati White Rice: Cooks up fluffy and fragrant; brown rice isn’t recommended here due to long cooking time.
- Fresh Lime & Green Onions (for garnish): A final pop of freshness ties everything together just before serving.
Variations
The beauty of One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice is how effortlessly you can tweak it! No need to make an extra grocery run—just swap, add, or adjust ingredients based on what’s in your fridge or to accommodate special diets.
- Swap the Protein: Chicken breasts, shrimp, or even tofu work beautifully in place of chicken thighs—just adjust the cooking time as needed.
- Go Grain-Free: Cauliflower rice is a fantastic lighter option that still soaks up the bold flavors.
- Add More Veggies: Toss in diced mango, peas, or sweet corn for extra crunch and color.
- Mild or Hot: Dial up the cayenne for more heat or use a dash of mild chili powder for a family-friendly version.
- Quinoa Instead of Rice: Substitute quinoa for a protein boost; the liquid ratios and timetable remain the same.
How to Make One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
Step 1: Marinate the Chicken
Combine your chicken thighs with olive oil, garlic, ginger, soy sauce, apple cider vinegar, lime juice, honey, and all those glorious jerk spices. Give everything a generous toss (your hands are the best tool here!) until well coated. Cover and let marinate for at least 30 minutes—or up to 6 hours if you want maximum flavor. Short on time? You can even skip the marinade, but letting the chicken soak just a bit takes the taste to the next level.
Step 2: Sear the Chicken
Heat a large, deep skillet (at least 10 inches wide) over medium-high heat and swirl in the remaining olive oil. Add the marinated chicken, sprinkle with a touch more salt and pepper, then brown each side for about 4–5 minutes. You’re aiming for a beautifully caramelized crust. Remove the chicken and set it aside on a plate—it’ll finish cooking nestled on top of the rice.
Step 3: Sauté the Veggies & Build the Rice
Add the diced green onions and chunky red bell peppers to the same skillet. Sauté for just a minute or two until they’re a bit softened and glossy—no need to wash the pan, those pan juices add even more flavor! Pour in the coconut milk and rice, stirring to combine, then fold in the pineapple, distributing it evenly. This is where the tropical magic really starts!
Step 4: Cook Everything Together
Finally, nestle your browned chicken thighs on top of the rice mixture. Lower the heat, cover the skillet, and let everything simmer gently for 20–25 minutes. The rice absorbs the creamy coconut and sweet pineapple, and the chicken finishes cooking while infusing every bite with jerk flavor. When most of the liquid is absorbed and the rice is tender, it’s ready to serve!
Step 5: Garnish & Serve
Lift the lid and breathe in that irresistible aroma—your kitchen is an island paradise! Top with a scatter of fresh green onions and a squeeze of lime to bring out every flavor. Serve immediately and take a bite of Caribbean sunshine right at home!
Pro Tips for Making One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
- Sear for Extra Flavor: Don’t skip browning the chicken before simmering—it creates tons of savory depth you just can’t mimic with baking alone.
- Choosing Your Coconut Milk: Use “lite” coconut milk for balanced creaminess without heaviness, or go full-fat if you’re feeling extra indulgent.
- Rice Matters: Stick to basmati or jasmine white rice for tenderness; brown rice simply takes too long and throws off the liquid ratio.
- Let It Rest: Once the pan comes off heat, leave it covered for 5 minutes—this lets the rice finish steaming and results in perfectly fluffy grains every time!
How to Serve One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
Garnishes
This dish loves a finishing touch! A sprinkle of freshly sliced green onions adds brightness, while a generous squeeze of fresh lime brings out every sweet-spicy nuance. For a pop of color, toss on a little extra diced pineapple or a handful of chopped cilantro just before serving.
Side Dishes
Honestly, One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice is a complete meal by itself, but if you want to jazz things up further, try pairing it with black beans, a crisp green salad with citrus vinaigrette, or simple grilled plantains for true island flair.
Creative Ways to Present
For a party-perfect presentation, serve the chicken and rice right from the skillet family-style, or pile them high in pretty bowls with the chicken sliced on top. For summer cookouts, I love making individual pineapple boats—just hollow out pineapple halves and fill them with the rice and jerk chicken for a wow-worthy touch!
Make Ahead and Storage
Storing Leftovers
Let your leftovers cool completely before transferring to airtight containers. Store the rice and chicken together or separately in the fridge for up to 4 days. The flavors deepen beautifully, making lunch the next day absolutely crave-worthy!
Freezing
You can freeze One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice for longer storage. Portion into freezer-safe containers, letting everything cool fully before freezing. It keeps well for up to 2 months; just thaw in the fridge overnight.
Reheating
To reheat, microwave individual servings with a splash of water or coconut milk to keep the rice moist, or warm gently on the stovetop. Cover while reheating to prevent the chicken from drying out. Garnish fresh each time for that just-cooked vibe!
FAQs
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Can I use chicken breasts instead of thighs in this recipe?
Absolutely! Chicken breasts work well, though they can be a tad less juicy than thighs. Just shorten the searing and simmering time by a few minutes to prevent them from drying out. You’ll still get all that zesty jerk flavor paired with the pineapple-coconut rice.
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Is this dish spicy, and how can I adjust the heat?
The jerk spices give a pleasant kick, but you’re in control! If you love fiery food, add more cayenne. For a milder version, use less or omit the cayenne entirely and opt for a small sprinkle of chili powder instead.
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Can I use brown rice or another grain?
It’s best to avoid brown rice here, as the cooking times and liquid requirements are different. For a swap, use quinoa (same amount and cooking time) or cauliflower rice for a low-carb version. Both taste wonderful with the tropical flavors.
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Does One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice work for meal prep?
Yes! This recipe is meal prep gold. Just divide the cooked rice and chicken into containers, cool, and store. It reheats easily while keeping all the bold flavor and texture you love.
Final Thoughts
If you’re ready to escape to the tropics without leaving your kitchen, One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice is your ticket. I hope you fall in love with the bright, bold flavors and how wonderfully easy this one-pan wonder is to pull together. Give it a try, savor each bite, and let every meal feel like a mini vacation!
Print
Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Gluten Free
Description
Delicious and flavorful One Pan Caribbean Jerk Chicken served with Pineapple-Coconut Rice is a perfect meal that combines spicy and sweet flavors in one dish.
Ingredients
- 4 boneless skinless chicken thighs (about 1.25–1.5 pounds)
- 1/2 tablespoon olive or avocado oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons gluten free soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- 1/2 tablespoon honey
- 1/2 tablespoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1/2 tablespoon olive or avocado oil
- 1 bunch green onions, diced
- 1 large red bell pepper, cut into chunks
- 1 (15 ounce) can lite coconut milk
- 1 cup fresh or frozen pineapple chunks
- 1 cup basmati white rice
For the chicken marinade:
For the veggies & rice:
Instructions
- Marinate the chicken: In a large bowl, combine chicken with olive oil, garlic, ginger, soy sauce, apple cider vinegar, lime juice, honey, allspice, cinnamon, dried thyme, cayenne, sea salt, and black pepper. Marinate for at least 30 minutes.
- Cook the chicken: Heat oil in a skillet, cook chicken until browned, then set aside.
- Prepare veggies & rice: In the same skillet, saute green onions and red bell pepper. Add coconut milk, rice, and pineapple. Place chicken on top.
- Cook the dish: Cover and simmer for 20-25 minutes until rice is cooked.
- Serve: Garnish with green onions and lime juice before serving.
Notes
- Avoid using brown rice as it takes longer to cook.
- Cauliflower rice or quinoa can be used as alternatives with adjusted cooking times.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 9g
- Sodium: 630mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg
