Island Chicken and Rice
Transport your taste buds to a tropical paradise with this vibrant and flavorful Island Chicken and Rice recipe! Perfectly seasoned chicken thighs are seared to golden perfection, then paired with sweet pineapple chunks, tender red bell peppers, and aromatic jasmine rice simmered in creamy coconut milk. A tantalizing blend of allspice, paprika, ginger, and soy sauce infuses every bite with island-inspired warmth, while a drizzle of honey adds just a touch of sweetness. Topped with fresh cilantro, green onions, and a squeeze of lime, this one-pan wonder is an irresistible fusion of savory, sweet, and citrusy flavors. Quick to prepare and brimming with Caribbean flair, it’s an excellent choice for a weeknight dinner or an exotic crowd-pleaser. Ideal keywords: tropical chicken recipe, one-pan chicken and rice, Caribbean-inspired dinner.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 3 minced garlic cloves
- 1 teaspoon fresh ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground paprika
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 can (13.5 oz) coconut milk
- 1 cup jasmine rice
- 1 cup water
- 1 chopped red bell pepper
- 1 cup pineapple chunks (fresh or canned)
- 2 chopped green onions
- 1 cut into wedges lime
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) cilantro
Instructions
Season the chicken thighs with salt, black pepper, ground allspice, and paprika. Set aside while preparing the sauce.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and ginger and sauté until fragrant, about 1 minute.
Stir in the soy sauce and honey, cooking for another minute to create a glaze.
Add the chicken thighs to the skillet, cooking for 4-5 minutes on each side, or until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped red bell pepper for 3-4 minutes until slightly softened.
Stir in the pineapple chunks and cook for another 2 minutes to warm them through. Remove the red bell pepper and pineapple from the skillet and set aside.
Add the coconut milk, water, and jasmine rice to the skillet. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
Return the cooked chicken thighs, bell peppers, and pineapple to the skillet with the rice. Gently fold everything together and cook for another 2 minutes to let the flavors meld.
Serve hot, garnished with chopped cilantro and green onions. Add lime wedges on the side for a burst of citrus flavor.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1015 mg | 44% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 19.2 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 608 mg | 13% | |
*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.
