If you would have told me two years ago that I would have been busting out one pan recipes, I would have called you a liar. Not that I was against them or anything, it just wasn’t my style. But like most things in life, times change and so do preferences. So I whipped up a few one pan meals and became ridiculously obsessed.
Look, here’s the plan: Marinate if you’d like, throw the chicken and veggies in a skillet, toss a few dishes into the dishwasher and dance to Mariah while you wait. Next thing you know, people are calling you Wolfgang Puck. Or you’re beating Bobby Flay on one of his 10,000 Food Network shows. Honestly, how many shows does he have?
Forget Bobby, let’s get back to the business of one pan meals: I love meals that can be made in one pan or pot because they’re always easy, always delicious and full of FLAVOR. This one is no different. SO GOOD and the perfect recipe to transform your weeknight dinners into something creative.
The Caribbean chicken marinade is dressed with garlic, soy sauce, ginger, vinegar, lime juice, honey and tons of spices. You can marinate it before you go to work, or just dress it up right before you make the recipe.
I opted to add in crunchy bell pepper and green onion for some veggies, and also sweet pineapple for a unique take on the rice, which just so happens to be cooked in light coconut milk.
This recipe is going to be your new favorite because it makes delicious leftovers and is perfect for meal prep. If you make it, be sure to tag me on Instagram and use the hashtag #ambitiouskitchen. Don’t forget to rate the recipe below so others know how you liked it.
Here’s to happy, heathy eating… enjoy! xo.
Here are a few one pan meals you might like:
One Pan Thai Coconut Yellow Curry Chicken + Rice
Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)
One Pan Ginger Chicken Meatballs with Peanut Sauce
Sheet Pan Zucchini Chicken Meatballs with Coconut Curry Sauce
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with green onion.
244 comments
This looks SO good and I’m planning on making it this week for sure! Since I have a ton of frozen chicken breasts I want to use, can I substitute them for the thighs (after defrosting, of course)?
It’s delicious!! And yes chicken breasts will work in here. Enjoy!
This looks SO good and I’m planning on making it this week for sure! Since I have a ton of frozen chicken breasts I want to use, can I substitute them for the thighs (after defrosting, of course)?
It’s delicious!! And yes chicken breasts will work in here. Enjoy!
Think there’s a way to use cauliflower rice or something else for a low carb option?
Haha just kidding, I just now saw your note at the bottom. Yum!
Yes to the cauliflower rice! 🙂 Hope you love this one!
Thank you for this delicious recipe. My family enjoyed it very much. I added 4 more thighs because I was feeding 3 guys haha. I used jasmine rice, which was good, but the next time I will add it little later in the process. It was a bit too soft. All of the ingredients you chose were perfect. As a matter of preference, we added more garlic and cayenne pepper. This is definitely one that I will make over and over again!
Perfect! I’m glad it was a hit!
I just made this recipe and it is wonderful!!! I doubled the recipe and just decreased the amount of allspice by a 1/2 tablespoon. Aside from that, followed the recipe as indicated. The pineapple is a perfect match for the rice and chicken.
Used my Creuset which is perfect for a recipe like this.
Thank you!!
Amazing!! Happy to hear that 🙂
I am all about this! SO much flavor!
Seriously so delicious!!
I am all about this! SO much flavor!
Seriously so delicious!!
Hurray for one pan meals! They really are a game changer for a weeknight dinner. This one looks delicious!
Hurray for one pan meals! They really are a game changer for a weeknight dinner. This one looks delicious!
They’re the best!!
I made major changes to the recipe, and the result was quite good. I used b/s chicken breasts because my husband doesn’t like dark meat. For the marinade, I doubled the garlic (which I do for pretty much everything) and grated it for more intense flavor. Also grated the ginger. And I doubled the cayenne, but we still had to add more at the table. Next time I’ll use a full teaspoon, and maybe use cayenne-infused olive oil instead of plain. This dish definitely needs more heat.
I only had 3 green onions, so I saved them for garnish and cut up a Vidalia that had been languishing in my pantry and needed to be used. I diced three bell peppers instead of one – red, yellow, and orange. I had a big bowl of leftover cooked brown rice in the fridge, so I used that with full-fat coconut milk. I was afraid the already-cooked rice wouldn’t absorb enough liquid if I used light coconut milk, and I didn’t have any anyway. I didn’t measure the rice, but I’m guessing there was around 3-4 cups. I didn’t measure the frozen pineapple either, but I’d guess I used somewhere in the neighborhood of 3 cups, cut into ~1” pieces or a little smaller.
The end result was very tasty and full of flavor. The chicken breasts stayed moist and tender and were done in the prescribed amount of time. It’s very quick and easy, and (as you can tell) extremely versatile and forgiving. I’ll definitely be making it again.
Hi Pat! Glad those swaps worked out for you (I’m all about adding more garlic, and love things spicy, too). Great go-to for dinner 🙂 Enjoy!
I want to try this! Can the chicken have bone in it? Or does it need to be boneless? And do you prefer a skillet for this?
Ps- Love your recipes!
Hi Nicole! It can have bone in it (I just prefer boneless for ease). I do prefer a skillet for this!
Looks delicious! Could I sub the canned coconut milk for the kind that comes in the carton (such as So Delicious, etc)? I’m diabetic & need to cut down on saturated fat 🙁.
Yes, you can! It should work fine.
Looks delicious! Could I sub the canned coconut milk for the kind that comes in the carton (such as So Delicious, etc)? I’m diabetic & need to cut down on saturated fat 🙁.
Yes, you can! It should work fine.
I made this tonight and it was well-received! I didn’t have some of the same veggies, so I subsituted kale and corn. I also accidentally bought bone+skin thighs, which worked just fine too. We sprinkled more cayenne on the end because we like things SPICY in my house, but it is also delicious as is! I will definitely be making this again in the future. We’re a huge fan of the “one pan” recipes – please keep em coming!
This one’s great for adding in any veggies you have on-hand! I’m all about extra cayenne, too 😉 More one pan recipes to come!
Hi, this looks great. Wondering if I can make it in an instant pot? Thanks.
Hi, this looks great. Wondering if I can make it in an instant pot? Thanks.
We made this in my house this week and I loved it! We found out by accident it comes out tasty by just adding all the ingredients in a pot and starting it in the oven and ending it on the stove! 😂 I really wanted to be a run in after work, and my hubs told me to just go and he’d get dinner. I hesitated knowing it was a new recipe we were making and he’s not always top notch at actually reading the recipe prep instructions. But he was insistent so I went and left him to it to make it. I got home from my run and there was no pan on the stove… uuuh honey, where’s the chicken? Why on the oven of course! So you can see he didn’t follow the prep instructions at all. Just threw it all together. Didn’t even seat the chicken! After about 20 min in the over I brought it to a simmer on the stove so the rice would cook. And hey! It turned out super yummy still! We added broccoli to ours too and some sriracha on top. Will make again!
Seat the chicken?
sear?
Haha that’s perfect! This one’s great for customizing, too – you just have to make sure the rice and chicken all get cooked 🙂 Yum!!
Are you kidding me? Four boneless, skinless chicken thighs would hardly feed four people! They’re tiny.
Monica — That’s why I indicated the weight in the instructions as well. You can do 2 pounds if you’d like to increase, but typically 1 serving of protein is 4-6 ounces. Either way, I hope you love it!
Are you kidding me? Four boneless, skinless chicken thighs would hardly feed four people! They’re tiny.
Monica — That’s why I indicated the weight in the instructions as well. You can do 2 pounds if you’d like to increase, but typically 1 serving of protein is 4-6 ounces. Either way, I hope you love it!
Just double it
Won’t some water be necessary to add to the rice and coconut milk?
The coconut milk will be enough liquid to cook the rice!
Very delicious, unique taste. I just love the taste with all those spices.
Agreed! I’m glad you like this one!
Just double it
Just double it
How many green onions do you typically use in the main recipe portion? And are you using the white and green part? Thanks.
I dice up the full bunch of green onions (white and green parts), and then reserve just a couple tablespoons of the green part for garnishing!
Would Jasmine rice work here?
Would Jasmine rice work here?
Yes that should work!
Hey there! I plan on making this tonight. Just a couple of questions – 1. Does that really say 1/2 Tablespoon of Allspice? 2. In the notes, you mention cauliflower rice. When do you put that in?
Thanks so much!
Ok…so I went ahead and made it. I used the 1/2T allspice and it turned out GREAT!!!!! We both loved it! This will definitely show up on the menu again.
But it still would be great to know about the cauliflower rice. When and how much do I put in? I’d like to give that a shot for sure! Thanks for a great recipe.
Glad you loved it! You can use cauliflower rice the same way regular basmati rice is written in the recipe 🙂 Enjoy!
Made this for my gluten free husband and he (and I) LOVED it! He took leftovers to work for lunch and declared that it was even more delicious the next day! Love your blog and recipes. Thank you!
Amazing! So happy you both loved this. This makes the best leftovers too!
Made this for my gluten free husband and he (and I) LOVED it! He took leftovers to work for lunch and declared that it was even more delicious the next day! Love your blog and recipes. Thank you!
Amazing! So happy you both loved this. This makes the best leftovers too!
I made this with a few variations based on what we had on hand. I used Hungarian wax peppers from the garden instead of bell peppers. Our wax peppers were quite mild this year, and I like some heat, so I added a little bit of minced habanero pepper, about 1/3 of one. I wanted more veggies, so I added some kale and peas 10 minutes after starting the rice so as not to overcook it. I also added the pineapple at that time because I didn’t want it mushy. I only had half a can of coconut milk available so I added enough water to bring it up to two cups liquid. I garnished with both scallions and cilantro. My wife gave it an A+.
Amazing! Those additions sound great (and I’ll have to try Hungarian wax peppers sometime). Glad you both enjoyed!
My wife is a vegetarian and I try to make recipes we’ll both enjoy, though we often have to add our own forms of protein. Do you have any suggestions for what to add to her portion to replace the chicken? She hates tofu but there’s a lot of options out there for fake meat – including crumbled beef, grilled chicken, pulled pork, steak strips, burger patties, etc. Just not sure what might complement this dish best.
I think chickpeas or something like the vegetarian grilled chicken you mentioned would be great with these flavors!
My wife is a vegetarian and I try to make recipes we’ll both enjoy, though we often have to add our own forms of protein. Do you have any suggestions for what to add to her portion to replace the chicken? She hates tofu but there’s a lot of options out there for fake meat – including crumbled beef, grilled chicken, pulled pork, steak strips, burger patties, etc. Just not sure what might complement this dish best.
I think chickpeas or something like the vegetarian grilled chicken you mentioned would be great with these flavors!
Oh my goodness this was so good! I used your other jerk recipe since I decided to grill the thighs and needed extra marinade for brushing. I can’t wait to make this again! Your recipes are always so delicious 🙂
Oh my goodness this was so good! I used your other jerk recipe since I decided to grill the thighs and needed extra marinade for brushing. I can’t wait to make this again! Your recipes are always so delicious 🙂
Great idea! Glad you’re finding recipes you love 🙂
Sick dish, over a year and just starting to get the hang of eating gluten free. I did notice that you put quinoa at the bottom of this gluten free recipe. I tried using quinoa but man I miss grains but after several tries and many horrible days of cramping I read up on it and while it doesn’t have gluten, it has a protein with a similar structure that can cause the same reaction in celiacs. Just a heads up for those struggling through cramping that don’t know what caused it.
Noted on the quinoa – thanks for the heads up! Cauliflower rice would also be delicious.
Sick dish, over a year and just starting to get the hang of eating gluten free. I did notice that you put quinoa at the bottom of this gluten free recipe. I tried using quinoa but man I miss grains but after several tries and many horrible days of cramping I read up on it and while it doesn’t have gluten, it has a protein with a similar structure that can cause the same reaction in celiacs. Just a heads up for those struggling through cramping that don’t know what caused it.
Noted on the quinoa – thanks for the heads up! Cauliflower rice would also be delicious.
Hey Monique! Made this last night for dinner, AWESOME! I think I did something wrong with my rice because it was a little hard; however, my husband said this was the best jerk chicken he has ever had 😀 Next, I will try the sauce with wings.
This looks so yummy! What would you serve with it?
This looks so yummy! What would you serve with it?
It’s delicious as-is with the chicken, veggies & rice, but here are some delicious side dishes to try!
Wow. I just made this for the first time and it is SO SO SO GOOD. My husband likes spicy jerk flavors so I doubled the cayenne and it was extra spicy but so good. Thank you!!! Keep those one pan meals coming!
The best!! Glad you both loved this one (and try these next!)
Do you have a lid for your staub skillet (as shown in image)? I cooked this recipe in my staub without a lid (since I don’t have one) but the rice ended up a bit sticky and uneven. Did you do anything differently when cooking it in the staub? Even with the sticky rice this recipe was delicious!
I just use a different skillet’s lid and cover my staub with it! I’m glad you liked the flavor 🙂
I made this tonight and it was SO good but the rice didn’t cook all the way through, even after 25 min. I used regular instead of lite coconut milk, could this be the reason?? Or should I have just cooked it for longer?
I made this tonight and it was SO good but the rice didn’t cook all the way through, even after 25 min. I used regular instead of lite coconut milk, could this be the reason?? Or should I have just cooked it for longer?
Light coconut milk has much more liquid so this may be the case! I’m sorry you had an issue. Perhaps the heat wasn’t on as high as it should have been? Did you cover the pan?
I did cover the pan, I’m thinking maybe it was the coconut milk and the heat not being high enough. I’ll have to try this one out again 🙂
Omgoodness, that was one big flavour explosion.
Very easy recipe to follow and was a very big winner in our house.
I took leftovers for lunch and everyone who walk into the lunch room commented.
Thankyou so much, I’ll look forward to trying others. 👍👍👍
Amazing! So glad you found this one Judy 🙂
Could I make this in my instant pot?
I actually haven’t cooked with an Instant Pot, so I’m not sure what the steps would be! Let me know if you try it 🙂
Can I use chicken leg quarters? I’m assuming I’ll just up the cook time?
Yes that should work! You’ll just have to adjust the cooking time and also potentially increase the liquid as the rice will be cooking much longer than necessary.
Wow! I am in love with this dish. It is so nice to have a healthy version of Jerk chicken. I am a big fan of anything with coconut milk and the pineapple is addictive! The only thing I did differently was cut the thighs into smaller, bite-sized pieces and it worked out great. Thank you!
So happy you found this recipe! It’s one of my favorites. Great tip with cutting up the chicken a bit, too.
I love this recipe so much! Its so tasty! However, I always seem to burn the bottom of the pan (and therefore the rice) every time I put in and cook the rice. How can I prevent that next time? I have found if I put it on too low a heat though, it takes forever to cook. But if I turn up the heat slightly, it burns the bottom. I do use a dutch oven when I cook. I don’t know if that would affect anything.
Thanks!
Glad you love it! Always add the coconut milk first and then the rice. Are you using white rice? If so I’m not sure why it would be burning. Perhaps try adding some additional water/broth to the mixture and/or stirring the rice halfway through cooking to prevent sticking or burning on the bottom of the pan.
Sooo in love with this recipe! So flavorful! And the aromas while you cook are pretty amazing as well! Thank you! Will definitely be making this a regular dish in our home!
I’m so happy you enjoy this dish, Cara!
Soooo good. Fussy DH Loved it (me too). Subbed chopped onion for green onion with peppers and added a bit of shredded carrots. Used full fat coconut milk which required 1/2-3/4 C chicken broth and 10-15 min more cooking time. Used BS Chicken Breasts. Amazing!
Amazing! So glad those little swaps worked – one of my favorite dinners 🙂
I have made this recipe more time than i can count. It is amazing and so freaking easy. I ALWAYS double it, because it freezes so well in little individual vac sealed portions. I always blacken the chicken on the grill and finish the cooking part of it in the oven for 30 minutes on 350. I never measure anything, just sorta put all the spices called for in to taste. Thank you so much for this recipe its the bees knees
Amazing!! So happy to hear that, Kristi. Such a great go-to!
Hey 🙂 what if we marinate from the night before? Will this be a prob?
Many thanks
That should work just fine!
Best dinner!!
i love all your reciped they are essy and so yummy thanks
So happy to hear that!
Just trying it out.
Enjoy!
Please correct my email address on your records. It is r.hacche@xtra.co.nz You have a letter missing. Thanks and regards, Robyn Hacche
Thanks for the heads up, Robyn! Will do.
Do you think you can freeze this meal no problem?
Yes this should freeze just fine!
Delicious and simple – I marinaded for 7hours, I didn’t add the pineapple, added zucchini as well. Really simple, filling, winter dinner! Thank you!!
Perfect! Glad you enjoyed!
I’ve made this 2 or 3 times and it’s incredible! I love the one pan method. It does take awhile from start to finish, even though it’s very easy. Do you think it would translate well to an Instant Pot? I have cooked a recipe calling for chicken thighs and rice in the Instant Pot before so I figured I could use this seasoning for that recipe… but don’t want to miss out on the other flavors from this recipe!
So happy to hear that! I haven’t tried this in an Instant Pot so I’m not 100% sure – let me know if you try it!
So delicious! Followed the recipe exactly and it turned out great. The flavor is unique and tasty. I’ll make this one again.
Perfect! Such a great weeknight dinner.
This was absolutely delicious! Seriously, my new FAVE recipe! Want to make it for dinner again tomorrow… my family is lucky I shared with them tonight
So happy to hear that! You’ll have to make a double batch next time for meal prep 😉
My hubby lived in the Caribbean for 20 months… reminded him of time there 😊
Love that!!
Made this last night, and it was delicious! Modified a few things based on what I had on hand (jalapenos instead of bell pepper, and added some cherry tomatoes to the veggies mix). Chicken was unique and flavorful. The rice is very moist and flavorful and it doesn’t dried out when reheated which makes this a great meal prep dish. Another keeper from Ambitious Kitchen – thanks for all the great recipes, Monique!
Perfect! This one’s great for customizing. So glad you loved it!
This was my first recipe from Ambitious Kitchen and it was AWESOME! Can’t wait to try more!!
Amazing! So glad you enjoyed 🙂 I hope you find more recipes here that you love!
If you wanted to use bone-in chicken thighs, how would this change the recipe/cooking time?
It would likely take a bit more time. I might recommend closer 30 minutes but it really depends on the size of your chicken.
Fantastic! One of my favorite recipes, and so easy to make
So happy to hear that!
This was amazing!! I was concerned because I never used ingredients together like this before and was like “hmmm is this going to taste right?” (I also didn’t have all spice and was scared it would mess it up lol). It was AMAZING!!!! My boyfriend and I have marked it as a favorite weeknight meal. So good. I also love love love your moms arroz con pollo – please keep the one pans coming!!!! 🙂
So happy you gave this one a try! It’s one of my fav weeknight dinners (next to my mom’s arroz con pollo 🙂 ) check out all of my one pan meals here! https://www.ambitiouskitchen.com/one-pan-meals/
This was amazing!! Easy to follow instructions.. so flavorful. A friend shared this recipe and I’m hooked, following you on Insta. Thank you!
So happy to hear that! Welcome to AK 🙂
This was the second recipe I’ve tried from AK, and it was spontaneous for me because I’m one to always get a referral recipe, something someone has tested before I try it. It was an excellent experiment and the steps were perfect for me. Clear and concise. Thank you for this exotic recipe! I felt the Carribean vibes!
Amazing! So happy you enjoyed!
Did anyone else find that their rice was still crunchy? I was worried about the liquid to rice ratio because basmati rice to water ratio is 2 cups water to 1 cup rice so I didn’t think it would be enough liquid and it wasn’t. Otherwise it was very tasty. I want to make again but thinking I should use jasmine rice or add another cup of liquid.
Jasmine rice might be your best bet next time! Or feel free to add 1/2 cup broth to the coconut milk!
Ah!! This was my first time EVER making Caribbean chicken! It turned out so tasty! My mom isnt a huge fan of pineapple so I excluded it but it was still just as delicious! Thank you so much for this amazing recipe!
Just wanted to confirm that you discard the marinade afterwards rather than add it to the pot?
Yes discard the marinade 🙂
Wow, we loved this recipe! I am on LID so skipped the soy sauce. Great flavors! May need to extend rice cooking time…
Glad you enjoyed!
Hi! Can I double the amount of chicken without doubling the rice? If so, do I need to make any changes apart from doubling the chicken marinade?
Hi! That should work! I might suggest adding a bit more water (1/4 cup) to the coconut milk so that the chicken is nice and moist.
I used quinoa and topped this recipe with left over broccoli. It was a keeper!! Such a great blend of flavors
Love it! Perfect dinner 🙂
Delicious and easy!! I may never eat rice again that’s not cooked with coconut milk!!
Isn’t it amazing? Game changer!
I wanted to try something different with chicken. I had all the ingredients already so I gave it a shot. If you’re into different flavors in every bite,it might not be for you. It is packed full of flavor, however if I make it again I’ll leave the cinnamon out, it just didn’t work well with the other seasoning for me. I marinated the meat for about 2 hours in the fridge. I personally found it more flavor-satisfying with more lime juice over it all.
This one is definitely flavor packed – so feel free to adjust as-needed next time 🙂 love the idea of a squeeze of lime juice, too!
I rarely make recipes more than once and I’ve made this for dinner twice in the past couple months. I follow the recipe exactly except I use 6 chicken thighs instead of 4 for 6 servings. The leftovers make perfect lunches! I ADORE this recipe. Thank you!
Amazing! So happy to hear that 🙂
Simply amazing. Unlike anything I’ve made before, yet super easy and simple to make as a weeknight dinner. AK, thank you for making my kitchen better and my days brighter!!
So happy you’re finding recipes here that you love!
Absolutely loved this recipe and so did my husband. I have a newborn baby so marinating way ahead of time in the morning was a life saver at 5pm! Thank you for this, we will be using it regularly!!
Amazing! So happy to hear that, Mary and congrats on your baby 🙂
I make this recipe all the time and it is amazing!!!
So glad you love it!!
I wasn’t able to get this to work. My rice didn’t cook all the way. Needs more liquid. Plus the chicken didn’t taste like jerk chicken. I do really like the idea though.
Feel free to add a splash more liquid next time to solve the issue. Also this should absolutely taste like jerk chicken and is a favorite for AK readers!
The chicken was really flavorful and I loved the sticky texture of the rice… but the rice itself was a bit bland. I expected more tropical flavors with using pineapple and coconut milk.
Sorry to hear that! I’ve found this one to be perfectly spiced and flavorful with the pineapple and coconut milk.
Easy Prep. Delicious food. Great Recipe!
Absolutely! Glad you enjoyed 🙂
This was amazing!!! I swapped cauli rice and still worked great. New fave in our household! Thank you!
Perfect! Such a great dinner 🙂
Hi Monique. This sounds delicious and we love all of your recipes. The ONLY thing my son is allergic to is pineapple. I know mango would taste good with this but how do you think it will work in the actual recipe? Thanks so much. 😊
mango would be PERFECT!
Super quick, super easy, super delicious! What more could you want?? This was the perfect weeknight recipe.
Absolutely! So glad you enjoyed!
Just made this and it’s so good! Will definitely be making it again. We’re trying to cut fat and sodium a bit, so I substituted half of the lite coconut milk with sodium-free chicken broth and also didn’t add any salt, and it was still really flavorful. It had small kick, but it also had a lot of sweet, so if you’re a real spicy food lover, you might want to add a little scotch bonnet pepper or bump up the cayenne. I didn’t discard the extra marinade, I added it to the pan when I browned the chicken (being careful not to burn it), took both out, and then added both back in, and I’m so glad I did, it def added extra flavor. Loved the easy cleanup of a one pan recipe!
Perfect! Great idea 🙂 Glad you enjoyed!
So I am actually posting this as the chicken is marinating. We’ll see what happens but I feeling good about this. Here are the changes I made:
– Fresh out of coconut milk so I would have used orange juice, like I saw in another recipe. Instead I am using passion fruit juice.
– I’m using a Grace medium jerk seasoning as a base. I added a lot of the ingredients below, substituting maple syrup for honey, Worchester sauce for soy, and five spice powder for allspice.
– I am using Camellia white rice instead of long grain.
I’ll reply after this:)
Such a great one pot recipe, this is one of my favorite dinners from AK!
Absolutely! Glad you love it!
Absolutely love this recipe. Flavours are so well balanced and the pineapple adds lovely sweetness. A regular in the dinner rotation!
I’m so glad!!
This one is a hit when I make it. So easy and inexpensive to put together, I wouldn’t change a thing! Now a go-to one pan meal for us when we want some Caribbean flavors. Rice cooked in coconut milk = always amazing.
This was delicious ! Creamy full of flavour and easy to make . I added black beans to increase the fibre and protein …so yummy ! Will definetly be adding this into the weekly rotation menu !
WOW! This is PACKED with flavor. Couldn’t get enough of it and it was so easy. A winner in this house!
This recipe is fantastic! It has become a staple in our house and is definitely husband approved! I often make the jerk sauce the night before or first thing in the morning and then it is so quick come 5pm! I use 6 or 7 thighs so there are leftovers and just add a bit extra of everything else. Thanks so much for such a yummy recipe!
Great prep tip! Perfect weeknight dinner.
This recipe was beautiful!! My husband and two boys (one of which is a little fussy with spicy food) absolutely loved it. It’s a bit fiddly to pull together with all of the different spices for the marinade but well worth the effort and now added to my weekly meal planner along with the Tandoori one pot recipe. Superb meal and thoroughly enjoyed it, thanks!
So happy to hear that! Perfect dinner.
So flavorful and comforting. Baby and husband both loved this one!
Absolutely! Glad it was a hit!
I love this website and use a recipe from here almost everyday! I especially love the kid-friendly ideas I’ve got from this website. My 1 year old is extremely picky but has yet to reject a meal from this site!:)
So happy to hear that!!
Very delicious! I grilled chicken and cooked coconut rice in one pot cooker. Sauté veggies and added a little a the marinade. Then put cooked coconut rice and veggies together to stream together. Add grilled chicken to the pan. Green onions and lime squeeze on top to finish. Family loved it!!!
Perfect! Easy and delicious!
Love this! Easy peasy and didn’t change a thing. Not too spicy or sweet just a perfect balance of delicious yum!
Absolutely! So glad you enjoyed 🙂
This continues to be one of my favorite AK recipes! I have made it at least 10 times and its a crowdpleaser every time. I always use full-fat coconut milk and the rice cooks perfectly. I find this turns out best when I use my cast iron skillet over other skillets, and the cook time was much longer the few times I used a non-stick skillet.
I’m so glad! And noted on the cast iron skillet. One of our favs, too!
This was amazing! I used 6 thighs instead of 4 to feed my larger appetite husband, I also used 3 bell peppers and 5 oz spinach to bulk it up, but kept everything else exactly as written. We loved the flavors of this dish so much, it was also so easy in one pan! Definitely a keeper.
So happy to hear you guys enjoyed it, Elizabeth!
Hi, if I was to skip the marinating process (was short on time) would I just cook the chicken in the marinade ingredients? Thanks…
Hi, Lola! Feel free to skip the marinating and just cook the chicken and marinade ingredients right away after tossing them all together 🙂
The marinade was easy to make, I have made this recipe a couple of times. The flavor profile is amazing. I do serve it with fried plantains for that wonderful homage to Caribbean cuisine. Thank you for an amazing recipe.
I’m so happy you’re loving this recipe, Jon. Love the idea of serving with fried plantains–YUM!
Une de nos recettes préférées. Vraiment wow le mélange des ingrédients avec l’ananas merveilleux
I’m so happy you enjoyed it, Nancy! 🙂 (Sorry, can’t speak French!)
Made this tonight for dinner, followed recipe as written except used bone in-skin on thighs.. My husband asked me to add it to the rotation which is a big win in this house! More importantly, I thought it was soooo good. Thanks!
Yay!! I’m so glad to hear you guys loved it so much!
I’ve been making this recipe for over a year and it never disappoints. The chicken has the right amount of kick and is balanced with the coconut milk and pineapple. I like to add extra peppers, so I mix red and orange peppers for more vegetables. And the leftovers are amazing. My husband loves this recipe.
I’m SO happy you’re such a fan of this recipe, Karen! Thank you!
This is such a great dish!!! The different flavors combined make my mouth water just thinking about it. The only tweak I would do when making again, is add salt to the coconut rice… It was a little bland. I have leftovers individually packaged for mask prep for the rest of the week! Thank you for this recipe
So glad to hear you love this one! Good to know you thought it needed more salt–totally fine to add that in! 🙂
My FAVORITE ambitious kitchen recipe! The pineapple gives a beautiful burst of sweetness to balance everything out. This meal is great for leftovers for the week!
YAY!! So much flavor, right?! Glad you love it!
This is has been a staple in my house for years now. So so good and easy!
So delicious and a great weeknight meal. My fam loved it!!
Looks good would love to make this dish
One of our favourite weekday dinners! So flavourful and the recipe that got me eating chicken thighs!
Hi there!
Is there a good replacement for honey? And any way to compensate for garlic (omitting for sensitivity!)? Thanks so much for this delicious-looking recipe!
Yana
Hi, Yana! I think it will still be flavorful without the garlic, and feel free to use maple syrup or brown sugar instead of the honey 🙂
My wife made this a few times and has to change up the recipe every time.
It’s just not that flavorful. Almost bland.
She wants to know if you’re meant to drain the chicken after marinade. She does but maybe we’re losing flavor that way?
But what’s the alternative? Cooking the chicken with all the marinade?
Please help as your recipe isn’t clear as to what is supposed to happen after marinade.
Thanks for your help.
Hi, John. That’s strange! I wonder if the spices she used are old or not good quality? It should be really flavorful! Of course, feel free to add more salt if you’d like. I wouldn’t recommend adding the marinade to the pan with the chicken because you want the chicken to brown.
The dish had great flavour but the rice was mushy. Next time I’ll make the rush before and mix the cooked rice in with all of the other ingredients.
This was a really easy and delicious recipe! I only had bone-in with skin chicken thighs and they worked out great. I also used instant brown rice because it’s also what I had and that turned out great too! I just cooked everything a little longer on a higher temp to bring down the liquid that was in the pan. My husband loved this and told me to keep the recipe saved!
I have made this multiple times in the past, but my husband does not like coconut. Can I replace the coconut milk with almond milk?
I haven’t personally tried it but it should work just fine!
This was a very good recipe. I’ve had it bookmarked for a few years, but the first time I’ve done it.
I did have to switch out fresh or frozen pineapples for canned, because that’s what I had on hand. I did raise an eyebrow at 1T of allspice, because that seemed too much. But Caribbean food is not my forte so what do I know?
I read the past comments and I don’t like the naysayers. This is a perfect recipe. I homecook at least six times a week and not because I love it. Because that’s what my family expects. All my cooking comes from someone else’s recipe. Over the years, I’ve learned how to adjust things. So I think it’s mean when people say stuff like their rice was too soggy, etc. Get to know your stove.
Love your recipe.
I’m so happy you finally had the chance to try it and that you enjoyed it! And thanks for the love 😊
This recipe is a family favorite and a regular in our rotation. I make it exactly as written, sometimes adding broccoli. It’s so flavorful and delicious!! When I make this for company it always receives rave reviews.
Oh I’m so glad everyone’s loving it!! Thanks, Dineen!
It’s so delicious 😋
I’ve made this meal at least 10 times. It’s a HIT every single time.
I like to add a can of black beans for some extra protein.
I’ve made this meal at least 10 times. It’s a HIT every single time.
I like to add a can of black beans for some extra protein.
There was too much liquid left at the end. Could possibly be because I washed the rice and/or because I used a dutch oven instead of a skillet. Recipe doesn’t call for it. Rice was left to dry a bit while I prep all the ingredients and cook the chicken.
Hi! I am not sure why that could have happened, could be the dutch oven, I haven’t make this recipe is anything but a skillet.
I have made this now 3 times in the past 2 months. Husband approved, love the flavors. I use hot honey instead of regular honey, and dice the pineapple into small pieces as a matter of preference- this recipe is FIRE. Thank you!! 😍
Perfect! Happy to hear this recipe is a hit for you both! LOVE the addition of hot honey, genius idea 🙂
I can usually read over a recipe and know if it’s a winner. Ding1 Ding! Ding! It’s definitely a winner. And not just from reading it – I made it.
I was so impressed with the jerk chicken marinade I made sure to marinate the recommended time. The chicken turned out very flavorful and tender with just the right amount of subtle heat, and the coconut rice and slightly crunchy red bell pepper and pineapple were perfect.
Amazing! So glad you found this one – such a great weeknight dinner 🙂
Is the coconut milk sweetened or unsweetened
Hi! I’d recommend using unsweetened.
Excellent! I followed the recipe exactly except I didn’t have all spice so I subbed 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cloves for the allspice as suggested on another website. My boyfriend said it has to go on the regular rotation of our faves. Just make it and you’ll be impressed! Thanks for a great recipe that is easy and delicious.
Perfect! So glad it was a hit!
The best chicken ever.
This was phenomenal! My husband said its one of the best Ambitious Kitchen recipes I made. I’m not a chicken thigh person, but had some on hand. The flavors popped from the dish, the chicken was moist and fall apart good. Followed directions to a T, The addition of pineapple give the dish that sweetness and cooking the rice in coconut milk give the finished dish a silky texture!
So glad you both enjoyed!