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
Units
Scale
- 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
