Island Caribbean Jerk Pineapple Chicken and Rice
Experience a mini-vacation on a plate with this vibrant Caribbean dish. Juicy, marinated jerk chicken and sweet, caramelized pineapple are simmered with fluffy rice in a spicy-sweet sauce, creating a complete one-pan meal that is both comforting and exhilaratingly bold.
Equipment
- Large deep skillet or Dutch oven with a tight-fitting lid
- Medium mixing bowl
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Fork or spatula
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons jerk seasoning or paste
- 2 tablespoons olive oil or coconut oil, divided
- 1 medium fresh pineapple, cored and cut into 1-inch chunks
- 1 medium red onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- 1.5 cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 2 tablespoons soy sauce or tamari
- 3 scallions, thinly sliced
- 1 lime, juiced
- Salt and freshly ground black pepper to taste
- Fresh cilantro for garnish optional
Instructions
- In a medium bowl, toss the chicken pieces with the jerk seasoning, 1 tablespoon of olive oil, and a pinch of salt and pepper. Massage the seasoning into the meat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Heat the remaining 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary) and sear for 3-4 minutes per side, until deeply browned. Remove the chicken and set aside.
- Add the pineapple chunks to the same skillet and sear for 2-3 minutes, stirring occasionally, until golden brown and caramelized. Remove the pineapple and set aside with the chicken.
- Reduce the heat to medium. Add the chopped red onion and red bell pepper to the skillet, sautéing for 4-5 minutes until softened. Add the minced garlic, dried thyme, allspice, and cinnamon, and cook for another minute until fragrant, scraping up any browned bits from the bottom of the pan.
- Stir in the rinsed rice and toast for about 1 minute, coating the grains in the aromatics. Pour in the chicken broth and soy sauce, and bring to a simmer.
- Return the seared chicken and half of the caramelized pineapple to the skillet. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-20 minutes, until the rice is tender and the liquid is absorbed.
- Turn off the heat and let the dish stand, covered, for 5-10 minutes to allow the rice to steam.
- Remove the lid, fluff the rice with a fork, and stir in the remaining caramelized pineapple, sliced scallions, and fresh lime juice. Taste and adjust seasoning with salt if needed. Serve hot, garnished with extra scallions or fresh cilantro.
Notes
For a richer, creamier dish, replace half of the chicken broth with full-fat coconut milk. For an authentic touch, deglaze the pan with a splash of dark rum after searing the chicken. For best results, do not skip the searing step for the chicken and pineapple, as it builds crucial caramelized flavor. This dish is also delicious with toppings like diced avocado, black bean and corn salsa, or a dollop of Greek yogurt to balance the heat.