Pineapple Jerk Chicken and Rice
Bring a taste of the Caribbean to your dinner table with this vibrant Pineapple Jerk Chicken and Rice recipe! Juicy, marinated chicken thighs are infused with the bold flavors of jerk seasoning, lime juice, and a touch of honey, then seared to perfection for a smoky, slightly spicy kick. Paired with fluffy basmati or jasmine rice and caramelized pineapple chunks, this dish delivers the perfect balance of sweet, tangy, and savory in every bite. Garnished with fresh cilantro, scallions, and a hint of chili flakes, it's as visually stunning as it is delicious. Perfect for weeknight dinners or festive gatherings, this tropical-inspired meal is ready in under an hour and guaranteed to impress with its exotic flavors and crowd-pleasing appeal.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 3 tablespoons Jerk seasoning
- 1.5 cups Pineapple chunks (fresh or canned, drained)
- 2 tablespoons Lime juice
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Honey
- 2 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 1 cup Basmati or jasmine rice
- 2 cups Chicken broth
- 2 stalks Scallions (sliced for garnish)
- 2 tablespoons Cilantro (chopped for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Red chili flakes (optional, for extra spice)
Instructions
In a small bowl, mix together the jerk seasoning, lime juice, olive oil, garlic, honey, and soy sauce to form a marinade.
Place the chicken thighs in a large zip-top bag or shallow dish and pour in the marinade. Ensure the chicken is fully coated. Marinate for at least 30 minutes or up to overnight in the refrigerator.
While the chicken marinates, rinse the rice under cold water until the water runs clear. This removes excess starch for fluffy rice.
In a saucepan, bring the chicken broth to a boil. Add the rice and a pinch of salt, reduce the heat to low, cover, and simmer for 15–20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and set aside.
Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Cook the chicken for 5–6 minutes per side until fully cooked and it reaches an internal temperature of 165°F (74°C). Set the chicken aside to rest.
In the same skillet (wipe out any burnt bits if necessary), add the pineapple chunks and cook for 2–3 minutes until slightly caramelized.
To assemble, fluff the rice with a fork and divide it among serving plates. Top each plate with a chicken thigh and a generous spoonful of caramelized pineapple.
Garnish with sliced scallions, chopped cilantro, and a pinch of chili flakes if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 25.2 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 528 mg | 11% | |
*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.
