If you would have told me two years ago that I would have been busting out one pan recipes, I would have called you a liar. Not that I was against them or anything, it just wasn’t my style. But like most things in life, times change and so do preferences. So I whipped up a few one pan meals and became ridiculously obsessed.
Look, here’s the plan: Marinate if you’d like, throw the chicken and veggies in a skillet, toss a few dishes into the dishwasher and dance to Mariah while you wait. Next thing you know, people are calling you Wolfgang Puck. Or you’re beating Bobby Flay on one of his 10,000 Food Network shows. Honestly, how many shows does he have?
Forget Bobby, let’s get back to the business of one pan meals: I love meals that can be made in one pan or pot because they’re always easy, always delicious and full of FLAVOR. This one is no different. SO GOOD and the perfect recipe to transform your weeknight dinners into something creative.
The Caribbean chicken marinade is dressed with garlic, soy sauce, ginger, vinegar, lime juice, honey and tons of spices. You can marinate it before you go to work, or just dress it up right before you make the recipe.
I opted to add in crunchy bell pepper and green onion for some veggies, and also sweet pineapple for a unique take on the rice, which just so happens to be cooked in light coconut milk.
This recipe is going to be your new favorite because it makes delicious leftovers and is perfect for meal prep. If you make it, be sure to tag me on Instagram and use the hashtag #ambitiouskitchen. Don’t forget to rate the recipe below so others know how you liked it.
Here’s to happy, heathy eating… enjoy! xo.
Here are a few one pan meals you might like:
One Pan Thai Coconut Yellow Curry Chicken + Rice
Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)
One Pan Ginger Chicken Meatballs with Peanut Sauce
Sheet Pan Zucchini Chicken Meatballs with Coconut Curry Sauce
One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
Ingredients
- For the chicken marinade:
- 4 boneless skinless chicken thighs (about 1.25-1.5 pounds)
- 1/2 tablespoon olive or avocado oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons gluten free soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- 1/2 tablespoon honey
- 1/2 tablespoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne
- ½ teaspoon sea salt
- Freshly ground black pepper
- For the veggies & rice:
- ½ tablespoon olive or avocado oil
- 1 bunch green onions, diced
- 1 large red bell pepper, cut into chunks
- 1 (15 ounce) can lite coconut milk
- 1 cup fresh or frozen pineapple chunks
- 1 cup basmati white rice (don’t use brown, it will take too long to cook)**
- To garnish:
- Green onions
- Fresh lime
Instructions
- Add chicken to a large bowl. Add in 1 tablespoon olive oil and your jerk seasoning: garlic, ginger, soy sauce, apple cider vinegar, lime juice, honey, allspice, cinnamon, dried thyme, cayenne, sea salt and black pepper. Use clean hands to toss the chicken in the mixture.
- Cover and allow chicken to marinate for at least 30 minutes or up to 6 hours, or you can skip this completely and begin the cooking process.
- Next add 1/2 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet (it should be greased enough already for sauteing), add green onion, red bell pepper chunks; saute for 1-2 minutes. Then add in coconut milk and rice and stir well to combine. Bring to a simmer then fold in the pineapple, making sure it is evenly distributed. Add browned chicken on top.
- Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes. After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with green onions and serve with a squeeze of fresh lime juice.
- To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with green onion.
Made no modifications to this recipe. Boyfriend thought this was so delicious. Marinade the chicken about 4 hours. Flavors were rich, chicken tender. Absolutely will make again.
Love that! Perfect dinner 🙂
I have commented before – We LOVE this dish – but I wanted to share that I had absolutely no energy tonight to cook so I tried something to make it uber simple this time. I marinated my chicken (I used boneless/skinless breasts this go around) in the pan I used to make this dish. Then I just poured the rest of the ingredients in, gave it a good stir, moved the chicken on top of the rice mixture, put on the lid and baked it in a 350° oven for about 35-45 minutes (can’t remember exact time). I baked it until it reached 160°F internally). I then removed the chicken from the pan to rest , stirred up the rice, and let it rest too too with the lid on, to let it finish cooking, for about 5-10 minutes. It all came out perfect and was sooo yummy as usual 😋
Amazing!! Great idea for a quicker process 🙂 So glad it was a hit!
My whole family loved the Caribbean rice chicken. The only things I changed was using wings instead of thighs, and jasmine rice instead of basmati
Recipe was easy to follow
Love that! Perfect dinner!
I’ve made this too many times to count. It is so delicious and flavorful. Combination of spices, creamy, coconut milk, sweet pineapple, make for the perfect meal. Cannot recommend enough. A staple in my kitchen.
Such a great dinner! Glad you love it!
I personally love this recipe. My husband and daughter loved it too was family favorite.
So happy to hear that!
We absolutely love this recipe but have recently stopped eating meat aside from fish. Do you think this could work with fish, and if so, would you recommend making similar to the chicken or just baking on the side while you make the coconut rice?
Hmm I haven’t tested this with fish but I think the cook time will be different! I’d suggest baking on the side 🙂
This recipe is truly incredible. I put it in my virtual recipe keeper years ago and noted, “My New Fav!!”. My son first made this and the family loved it. We did feel the rice was a bit too soft (which may have been how he cooked it?). So, when I’ve personally made this again, after the green onion and bell pepper have cooked a minute or two, I saute first the rice until just beginning to turn a golden color before adding the coconut milk. Then I add the coconut milk and continue the recipe as written. So, I essentially am cooking the rice like I would a rice pilaf. We love the texture this way.
Tonight I am going to try this recipe with pork chops as that sounds like a yummy option too. Thanks for this recipe as it is a favorite of mine, and is Gluten, Dairy and Corn free which is perfect for me =}
Perfect! Such a great go-to dinner (and this will be delicious with pork chops!)
Simple and delicious in its simplicity. I will write a review for each of them, but your one pan meals are new favorites in our family dinner rotation. 10:10 would recommend!!
This was phenomenal! My husband said its one of the best Ambitious Kitchen recipes I made. I’m not a chicken thigh person, but had some on hand. The flavors popped from the dish, the chicken was moist and fall apart good. Followed directions to a T, The addition of pineapple give the dish that sweetness and cooking the rice in coconut milk give the finished dish a silky texture!
So glad you both enjoyed!
The best chicken ever.
Excellent! I followed the recipe exactly except I didn’t have all spice so I subbed 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cloves for the allspice as suggested on another website. My boyfriend said it has to go on the regular rotation of our faves. Just make it and you’ll be impressed! Thanks for a great recipe that is easy and delicious.
Perfect! So glad it was a hit!
I can usually read over a recipe and know if it’s a winner. Ding1 Ding! Ding! It’s definitely a winner. And not just from reading it – I made it.
I was so impressed with the jerk chicken marinade I made sure to marinate the recommended time. The chicken turned out very flavorful and tender with just the right amount of subtle heat, and the coconut rice and slightly crunchy red bell pepper and pineapple were perfect.
Amazing! So glad you found this one – such a great weeknight dinner 🙂
Is the coconut milk sweetened or unsweetened
Hi! I’d recommend using unsweetened.
I have made this now 3 times in the past 2 months. Husband approved, love the flavors. I use hot honey instead of regular honey, and dice the pineapple into small pieces as a matter of preference- this recipe is FIRE. Thank you!! 😍
Perfect! Happy to hear this recipe is a hit for you both! LOVE the addition of hot honey, genius idea 🙂
There was too much liquid left at the end. Could possibly be because I washed the rice and/or because I used a dutch oven instead of a skillet. Recipe doesn’t call for it. Rice was left to dry a bit while I prep all the ingredients and cook the chicken.
Hi! I am not sure why that could have happened, could be the dutch oven, I haven’t make this recipe is anything but a skillet.
I’ve made this meal at least 10 times. It’s a HIT every single time.
I like to add a can of black beans for some extra protein.
I’ve made this meal at least 10 times. It’s a HIT every single time.
I like to add a can of black beans for some extra protein.