Dinner dreams are made of zesty, island-inspired flavors, and this One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice delivers every single time. Tender, spice-rubbed chicken thighs sizzle alongside creamy coconut rice and juicy pineapple—each bite a mini-vacation to the tropics. The best part? It all happens in a single pan with effortless clean-up!
Why You’ll Love This Recipe
- Tropical Escape, No Passport Needed: Every forkful of One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice delivers warm, island-inspired flavors that whisk you away in minutes.
- One Pan Wonder: Less cleaning, more savoring—this entire vibrant meal cooks up in a single skillet for max flavor and minimum fuss.
- Irresistible Sweet & Spicy Contrast: Juicy pineapple and creamy coconut rice tone down the bold jerk spice, making it completely craveable for heat lovers and spice-wary diners alike.
- Make-ahead and Meal Prep Friendly: The flavors only deepen with time, so it’s perfect for next-day lunches or prepping nutritious dinners in advance.
Ingredients You’ll Need
Every element in One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice is easy to source but absolutely crucial to bringing together those classic Jamaican-inspired flavors. Each ingredient layers in bold flavor, a hint of heat, or a pop of color—so don’t skip a thing!
- Boneless, skinless chicken thighs: Thighs stay beautifully juicy and hold up to the punchy jerk seasoning, but you can sub with breasts if you like.
- Olive or avocado oil: Either oil helps brown the chicken and sauté the veggies perfectly—use what you have!
- Fresh garlic & ginger: These aromatics give the marinade its zingy backbone and authentic Caribbean taste.
- Gluten-free soy sauce: Adds umami depth and keeps things friendly for gluten-sensitive eaters.
- Apple cider vinegar & lime juice: The tangy, citrusy notes brighten and balance all the rich flavors.
- Honey: Just a touch for sweetness—it smooths out the heat.
- Ground allspice and cinnamon: These are the heart of jerk seasoning; don’t be shy with them!
- Dried thyme & cayenne: Thyme brings herbaceous character, cayenne gives a controllable kick.
- Sea salt & black pepper: For seasoning everything to perfection.
- Green onions: Their mild bite flavors both the cooking rice and as a fresh garnish.
- Red bell pepper: Vibrantly sweet and colorful, it adds crunch and balances the spice.
- Lite coconut milk: Makes the rice extra creamy and luxurious without weighing it down.
- Pineapple chunks (fresh or frozen): For tropical sweetness and juicy bursts in every bite.
- Basmati rice: Long-grain and fluffy, basmati cooks through just right in this dish.
- Fresh lime and more green onion for garnish: That final squeeze and sprinkle make everything pop!
Variations
One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice is super versatile, so you can tweak it based on what’s in your pantry or adapt for dietary needs. Don’t be afraid to get creative—these flavors are incredibly forgiving!
- Make it vegetarian: Swap chicken for cubes of tofu or chickpeas—just marinate and sear as you would the chicken.
- Go grain-free: Substitute cauliflower rice for the basmati to make a lighter, lower-carb version—just reduce the simmer time by a few minutes.
- Turn up the heat: Add extra cayenne or even a minced Scotch bonnet pepper if you’re feeling bold and love a fiery kick!
- Swap the fruit: Try using mango or even peaches if pineapple isn’t your favorite (or you want to mix it up).
- Make it vegan: Use agave instead of honey in the jerk marinade and your favorite plant-based protein.
How to Make One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
Step 1: Marinate the Chicken
Add your chicken thighs to a big bowl and toss with olive oil, minced garlic, grated ginger, soy sauce, vinegar, lime juice, honey, all those classic jerk spices, and a good sprinkle of salt and pepper. Use your hands to make sure every little piece is coated—trust me, it’s worth it! Cover the bowl and let those flavors work their magic for at least 30 minutes or up to six hours in the fridge (but if you’re rushed, you can skip straight to cooking).
Step 2: Sear and Set Aside
Heat a slick of oil in your largest deep skillet over medium-high. As soon as it’s shimmering, add the marinated chicken thighs in a single layer. Season with a touch more salt and pepper. Sear on the first side for about 4–5 minutes until deeply browned, then flip and cook another 4–5 minutes. Remove them to a plate—they’ll finish cooking with the rice soon!
Step 3: Build the Rice Base
With all those gorgeous pan juices left behind, toss in your diced green onions and chunky red bell pepper. Sauté them for a minute or two just until fragrant. Stir in your coconut milk and basmati rice and mix well so every grain gets mingled with that coconutty goodness.
Step 4: Add Pineapple and Chicken
Next, fold in the pineapple chunks so they’re nicely distributed throughout the rice. Nestle those browned chicken thighs on top—this way, all the drippings keep on flavoring everything underneath as the dish simmers.
Step 5: Simmer and Serve
Lower the heat to the gentlest simmer and cover your pan. Cook for 20–25 minutes until almost all the liquid is absorbed and the rice is fluffy. Fluff it with a fork, dish up, and scatter with fresh green onion and a nice squeeze of lime—the flavors really sing!
Pro Tips for Making One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
- Maximize Marinade Time: If you can swing it, let the chicken soak in the jerk spices for several hours—overnight is even better for deeper flavor.
- Fluffy, Not Gummy Rice: Give the rice a quick rinse before cooking to remove excess starch—this helps keep the grains separate and perfectly tender.
- Hands-Off Simmer: Once you cover the pan, try not to lift the lid, so the steam can fully cook the rice and infuse the coconut and pineapple flavors.
- Choose Your Pineapple Wisely: Fresh pineapple will taste brightest, but frozen works beautifully—just thaw and drain well to avoid extra water in the skillet.
How to Serve One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
Garnishes
The best finishing touches for One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice are a scattering of sliced green onions and a big squeeze of fresh lime over top. The green onions lend a crisp sharpness, and the lime provides an irresistible burst of citrusy brightness that really makes the jerk flavors shine.
Side Dishes
This dish is hearty enough on its own, but a simple side salad with avocado, some grilled corn, or sweet fried plantains round out the meal if you’re feeling extra festive. For even more Caribbean flair, serve with a dollop of tangy mango salsa or a spoonful of coconut yogurt on the side.
Creative Ways to Present
For a showstopping presentation, serve the rice and chicken in hollowed-out pineapple halves—it’s dramatic and ultra-tropical! You can also portion everything into colorful bowls and top with family-style garnishes, or serve on a large platter for sharing at your next summer get-together.
Make Ahead and Storage
Storing Leftovers
One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice keeps beautifully for several days, making it a meal prep superstar. Store cooled leftovers in airtight containers in the fridge—everything will stay fresh and flavorful for up to four days.
Freezing
You can absolutely freeze leftovers! Once cooled completely, pack into freezer-safe containers or bags. It’ll keep for up to two months. For best texture, let it thaw in the fridge overnight before reheating.
Reheating
Reheat gently in the microwave or on the stove with a splash of water or extra coconut milk to restore moisture. Stir midway through if reheating large portions, and always check that the chicken warms through completely before serving.
FAQs
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Can I make One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice ahead of time?
Absolutely! This dish is ideal for meal prep. You can marinate the chicken up to a day in advance, or cook the entire meal and store it in the fridge for up to four days. The flavors get even more delicious as they sit!
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Can I use chicken breasts instead of thighs?
You can substitute boneless, skinless chicken breasts if you prefer. Just be mindful not to overcook them—they can dry out faster than thigh meat, so check for doneness a little earlier.
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I only have brown rice—can I use that?
Brown rice isn’t recommended for this recipe since it takes much longer to cook and may throw off the liquid ratio. For best results, stick with basmati or white rice, or use the suggested quinoa or cauliflower rice alternatives.
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Is this too spicy for kids?
The spice level is moderate, but you can easily tone it down by using less cayenne or skipping it altogether, especially for little ones. The pineapple and coconut milk also mellow out the heat, making it family-friendly.
Final Thoughts
If you need an excuse to shake up your weeknight routine (or impress guests with something vibrant and new), One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice never disappoints. Honestly, this is one of those dishes you’ll want on repeat—so go ahead, pour yourself something icy, and let your kitchen feel like a breezy Caribbean haven tonight!
Print
One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Gluten Free
Description
Tender and flavorful Caribbean jerk chicken served with pineapple-coconut rice, all made in one pan for easy cleanup. This vibrant dish is bursting with tropical flavors and aromatic spices.
Ingredients
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
1/4 teaspoon cayenne
1/2 teaspoon sea salt
Freshly ground black pepper
For the veggies & rice:
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 (don’t use brown, it will take too long to cook)
Instructions
- Marinate the chicken: In a large bowl, combine chicken thighs with olive oil, garlic, ginger, soy sauce, apple cider vinegar, lime juice, honey, allspice, cinnamon, thyme, cayenne, salt, and pepper. Toss to coat and marinate for at least 30 minutes.
- Cook the chicken: Heat oil in a skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until browned. Remove from the skillet and set aside.
- Prepare the veggies & rice: In the same skillet, sauté green onions and red bell pepper. Add coconut milk and rice, then fold in pineapple. Place the chicken on top, cover, and simmer for 20-25 minutes.
- Serve: Once the rice is cooked and the liquid is absorbed, garnish with green onions and lime juice. Serve hot.
Notes
- Do not use brown rice; opt for white rice or cauliflower rice for quicker cooking.
- Cauliflower rice or quinoa can be used as alternatives with adjusted cooking times.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
