Caribbean Chicken and Rice with Pineapple

Intensity Key:

• Low = minimal active cooking, gentle flavors

• Medium = some active steps (browning, simmering), moderate spice

• High = advanced techniques, high heat, or very bold spice

This recipe is Medium intensity due to browning chicken and managing a Scotch bonnet pepper. First-timers: you can do this!

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Ingredients

For the Chicken & Marinade

• 2 lbs (900g) boneless, skinless chicken thighs (or bone-in for more flavor)

• 3 tbsp Caribbean jerk seasoning (store-bought or homemade – see note)

• 2 tbsp lime juice (fresh preferred)

• 1 tbsp olive oil

• 1 tsp salt (reduce if jerk seasoning is salty)

For the Rice & Pineapple Base

• 2 tbsp coconut oil or vegetable oil

• 1 medium yellow onion, diced

• 1 red bell pepper, diced

• 3 garlic cloves, minced

• 1 Scotch bonnet pepper (whole, pierced with a knife – remove for less heat)

• 1 cup (200g) uncooked long-grain white rice (jasmine or basmati work well)

• 1 cup (240ml) chicken broth

• 1 cup (240ml) coconut milk (full-fat for creaminess)

• 1½ cups (250g) fresh pineapple chunks (or canned in juice, drained)

• 2 green onions, sliced (for garnish)

• 2 tbsp fresh cilantro or parsley, chopped (for garnish)

Optional Heat Level Adjustments

• Mild: Use ½ habanero with seeds removed, or add ½ tsp smoked paprika instead of Scotch bonnet.

• Medium (as written): Keep whole Scotch bonnet, do not chop.

• Hot: Finely chop ½ the Scotch bonnet and add it with the garlic.

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Nutrition Facts (per serving, approx.)

*Based on 6 servings using boneless, skinless chicken thighs and full-fat coconut milk.*

Nutrition is an estimate; actual values depend on specific ingredients and brands.

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Instructions

1. Marinate the Chicken (10 minutes active, 20+ minutes resting)

• In a medium bowl, combine jerk seasoning, lime juice, olive oil, and salt.

• Add chicken thighs and coat thoroughly.

• Cover and marinate at room temperature for 20 minutes (or up to 4 hours in the fridge).

2. Sear the Chicken (8–10 minutes | Medium-high intensity)

• Heat 1 tbsp coconut oil in a large, deep skillet or Dutch oven over medium-high heat.

• Remove chicken from marinade, shaking off excess (reserve leftover marinade).

• Sear chicken in batches (don’t crowd the pan) for 3–4 minutes per side, until deeply golden brown.
  It will not be cooked through yet.

• Transfer chicken to a plate.

3. Build the Flavor Base (5–7 minutes | Medium intensity)

• Reduce heat to medium. Add remaining 1 tbsp coconut oil if pan looks dry.

• Sauté onion and red bell pepper for 3 minutes until softened.

• Add garlic and cook 1 minute more, stirring constantly.

• Add the whole pierced Scotch bonnet pepper (warning: do not burst or chop unless you want extreme heat).

4. Toast the Rice & Add Liquids (2 minutes + simmer | Medium intensity)

• Stir in the uncooked rice and cook for 1–2 minutes, coating it in the oil and aromatics.

• Pour in chicken broth, coconut milk, and any reserved marinade. Stir well.

• Bring to a gentle boil, then reduce heat to low. Nestle the seared chicken thighs into the rice mixture.

5. Add Pineapple & Simmer (20–25 minutes | Low intensity after lid is on)

• Scatter pineapple chunks around the chicken.

• Cover the pot with a tight-fitting lid.

• Simmer on low heat for 20 minutes. Do not lift the lid during this time – steam is crucial.

• After 20 minutes, remove from heat and let stand (still covered) for 5 more minutes.

6. Finish & Serve (5 minutes | Low intensity)

• Uncover and remove the Scotch bonnet pepper (discard it).

• Fluff the rice gently with a fork. Taste and adjust salt if needed.

• Garnish with sliced green onions and fresh cilantro or parsley.