One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
Total Time
1 hour
Prep Time
30 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(69)
Ingredients
4 servings
- For the chicken marinade:
- 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
- ¼ teaspoon cayenne
- ½ teaspoon sea salt
- Freshly ground black pepper
- For the veggies & rice:
- ½ 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 (don’t use brown, it will take too long to cook)**
- To garnish:
- Green onions
- Fresh lime
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Preparation
Step 1
Add chicken to a large bowl. Add in 1 tablespoon olive oil and your jerk seasoning: garlic, ginger, soy sauce, apple cider vinegar, lime juice, honey, allspice, cinnamon, dried thyme, cayenne, sea salt and black pepper. Use clean hands to toss the chicken in the mixture.
Step 2
Cover and allow chicken to marinate for at least 30 minutes or up to 6 hours, or you can skip this completely and begin the cooking process.
Step 3
Next add 1/2 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
Step 4
In the same skillet (it should be greased enough already for sauteing), add green onion, red bell pepper chunks; saute for 1-2 minutes. Then add in coconut milk and rice and stir well to combine. Bring to a simmer then fold in the pineapple, making sure it is evenly distributed. Add browned chicken on top.
Step 5
Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes. After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with green onions and serve with a squeeze of fresh lime juice.
Step 6
To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with green onion.
Step 7
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