Get ready to experience the flavors of the Caribbean with our One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice and Caribbean Jerk Chicken Bowls. These dishes are perfect for a weeknight dinner or for impressing your guests at a dinner party.
One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
To start making this recipe, heat a large skillet over medium heat and add olive oil. Once hot, add diced onion and sauté until the onion is translucent. Next, add minced garlic and sauté for an additional minute. Then, add diced bell pepper, sliced carrots, and a can of diced pineapple (juice and all). Cook for a few minutes until the vegetables are tender.
Next, add boneless, skinless chicken breasts that have been cut into small pieces. Spoon over a thick layer of Caribbean jerk seasoning and stir the chicken until it is well coated.
Now it’s time to add the final touch – coconut milk. Pour in a can of coconut milk and stir well. Bring the mixture to a boil, then reduce the heat and cover. Simmer for about 20 minutes, or until the chicken is cooked through and the sauce has thickened.
While the chicken is cooking, prepare the rice. In a separate pot, combine coconut milk, water, and a pinch of salt. Bring to a boil, then add uncooked jasmine rice and stir. Reduce the heat to low, cover the pot, and let the rice simmer for about 18 minutes, or until the rice is cooked through and has absorbed the liquid. Stir in diced pineapple and green onion.
Serve the jerk chicken over the pineapple-coconut rice and garnish with fresh cilantro.
Caribbean Jerk Chicken Bowls
If you prefer a more bowl-style presentation for your Caribbean jerk chicken, try making our Caribbean Jerk Chicken Bowls. Start by marinating chicken breasts in a mixture of Caribbean jerk seasoning and olive oil for at least 30 minutes.
Once the chicken is marinated, grill it on a hot grill until it is cooked through and has those nice grill marks. While the chicken is cooking, prepare the base for the bowl. Combine quinoa and black beans in a pot and cook until tender. Add diced sweet potato and a sliced bell pepper to the pot and cook until everything is tender and fragrant.
Assemble your bowl by placing the quinoa-and-vegetable mixture in the bottom of your bowl. Top with the grilled Caribbean jerk chicken, fresh slices of avocado, and a scoop of black bean salsa. Garnish with fresh cilantro and serve.
These dishes are the perfect way to spice things up in the kitchen and bring a little bit of the Caribbean to your dinner table. Enjoy the flavors of the islands with these delicious recipes!
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