Jerk Chicken & Pineapple Skillet with Coconut Lime Rice

This vibrant skillet dinner combines Jamaica’s fiery jerk spices with sweet caramelized pineapple for perfect flavor balance. Creamy coconut lime rice soaks up the pan juices, while colorful bell peppers add crunch. Weeknight easy but impressive enough for guests!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1.5 lbs chicken thighs (boneless/skinless)
• 3 tbsp jerk seasoning (divided)
• 2 cups fresh pineapple chunks
• 1 red bell pepper (sliced)
• 1 yellow onion (sliced)
• 3 garlic cloves (minced)
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup chicken broth
• 2 limes (zested + juiced)
• 1/4 cup cilantro (chopped)
• 2 tbsp coconut oil

Instructions

1. Toss chicken with 2 tbsp jerk seasoning. Marinate 15 min (or overnight for deeper flavor).
2. Heat coconut oil in large skillet. Sear chicken 4-5 min per side until browned. Remove.
3. Add pineapple chunks to skillet. Cook 3-4 min until caramelized. Remove.
4. Sauté onion, bell pepper, and garlic 2-3 min until softened.
5. Stir in rice, remaining jerk seasoning, coconut milk, broth, and lime zest. Bring to simmer.
6. Nestle chicken into rice mixture. Cover and cook 15 min until liquid is absorbed.
7. Add pineapple back to skillet. Squeeze lime juice over everything.
8. Garnish with cilantro. Serve with extra lime wedges.

Chef's Note

For authentic jerk flavor, look for Jamaican-style seasoning blends with allspice and scotch bonnet pepper.

Make-Ahead Tips

Marinate chicken up to 24 hrs. Cooked dish keeps 3 days refrigerated.

Substitutions

Pork works instead of chicken. Use mango if pineapple isn’t available.