One-Pot Caribbean Jerk Chicken with Pineapple Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant one-pot meal featuring spicy jerk chicken simmered with sweet pineapple-infused rice, blending bold Caribbean flavors into a satisfying dish. This caribbean-inspired chicken ready in about 45 minutes pairs pounds boneless skinless chicken thighs, jerk seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Caribbean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rub 1.5 pounds boneless skinless chicken thighs evenly with 2 tbsp jerk seasoning and 1 tsp salt. Heat 2 tbsp olive oil in a large deep skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden brown; transfer to a plate.
  2. Step 2: In the same skillet, add 1 medium diced red bell pepper and sauté for 2 minutes until softened. Stir in 1.5 cups white rice and toast for 1-2 minutes until slightly translucent.
  3. Step 3: Pour in 3 cups chicken broth, add 1 cup pineapple chunks, and return the chicken thighs to the skillet, nestling them into the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and chicken is cooked through.
  4. Step 4: Remove from heat, fluff the rice with a fork, and stir in 3 sliced scallions, 1/4 cup chopped fresh cilantro, and 1 tbsp lime juice for brightness before serving.

Frequently asked questions

How long does One-Pot Caribbean Jerk Chicken with Pineapple Rice take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Caribbean Jerk Chicken with Pineapple Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jerk seasoning from drying out.

Can I substitute ingredients in One-Pot Caribbean Jerk Chicken with Pineapple Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Caribbean Jerk Chicken with Pineapple Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Caribbean Jerk Chicken with Pineapple Rice?

Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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