Caribbean · dinner
Jerk Chicken with Pineapple Coconut Rice
A bright Caribbean plate built from a jar of jerk paste and a few pantry cans.
- Total time
- 25 min
- Serves
- 2
- Est. cost
- $18
Ingredients
For 2 servings
Meat & poultry
- boneless skinless chicken thigh1 lb
Sauces & condiments
- jerk seasoning paste2 tbsp
Pantry & grains
- microwave jasmine rice pouch2 package
- vegetable oil1 tbsp
Cans & jars
- coconut milk1 can
- canned pineapple chunks1 can
Produce
- red bell pepper1 piece
- cilantro1 bunch
- lime1 piece
- scallion2 piece
Spices
- salt½ tsp
Method
- 1
Toss chicken thighs with jerk paste. Drain the pineapple and slice the bell pepper into strips.
- 2
Heat oil in a large skillet over medium-high. Cook chicken 5 to 6 minutes per side until charred and 165°F inside. Move to a board and rest 5 minutes.
- 3
In the same skillet, sear the pepper and pineapple 3 to 4 minutes until browned at the edges. Remove to a plate.
- 4
Pour coconut milk into the skillet with the salt and simmer 4 minutes until slightly thickened. Stir in both rice pouches, squeezed to break up, and heat 2 to 3 minutes.
- 5
Slice the chicken. Serve over the coconut rice with pepper, pineapple, sliced scallion, chopped cilantro and a squeeze of lime. Save about 2 tbsp cilantro for the ramen.
Kitchen note
Jerk paste varies in heat. Taste a dab first and stir in a spoonful of plain yogurt or mayo on the side to cool it down.Approximate per serving: 760 calories, 42g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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