Caribbean Jerk Chicken with Pineapple Cilantro Rice
Dive into the vibrant flavors of the tropics with this Caribbean Jerk Chicken with Pineapple Cilantro Rice recipe! Juicy, bone-in chicken thighs are marinated in a bold blend of jerk seasoning, soy sauce, lime juice, and minced garlic, then perfectly grilled to smoky, succulent perfection. Paired with fragrant long-grain rice infused with sweet pineapple, fresh cilantro, and a hint of scallion, this dish offers an irresistible balance of spicy, tangy, and sweet flavors. Perfect for a quick weeknight dinner or a weekend barbecue, this easy-to-follow recipe brings an authentic taste of the Caribbean to your table in under an hour. Whether you’re savoring it as a standalone meal or pairing it with tropical sides, this dish will transport your taste buds to paradise.
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Recipe Information
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 3 tablespoons jerk seasoning
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 2 cloves fresh garlic, minced
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- 1 cup pineapple chunks, fresh or canned
- 0.5 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks scallions, sliced
Instructions
In a large mixing bowl, combine jerk seasoning, soy sauce, lime juice, olive oil, and minced garlic to form a marinade.
Place the chicken thighs in the bowl and coat them thoroughly with the marinade. Cover with plastic wrap and let it marinate for at least 2 hours or overnight in the refrigerator for deeper flavor.
Preheat your grill or stovetop grill pan to medium-high heat. Remove the chicken from the marinade, shaking off excess, and grill for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C).
While the chicken is cooking, rinse the rice under cold water until the runoff is clear to remove excess starch.
In a medium saucepan, bring water or chicken broth to a boil. Add the rinsed rice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir once and reduce the heat to low. Cover and simmer for 18-20 minutes or until the liquid is absorbed and rice is tender.
Once the rice is finished cooking, fluff it with a fork and stir in pineapple chunks, chopped cilantro, and sliced scallions. Mix gently to combine.
Serve the grilled Caribbean jerk chicken hot alongside the pineapple cilantro rice. Garnish with additional chopped cilantro if desired.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 10341 mg | 450% | |
| Total Carbohydrate | 149.1 g | 54% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 71.8 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2309 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
