Cast Iron Skillet Caribbean Chicken and Rice

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Caribbean chicken and rice is an easy one-pot dish that is great for weeknight meals! Packed full of flavor, this healthy dinner will quickly become a favorite!

Do you ever get tired of the same ole thing for dinner? Even as this (aka making and creating food for a living) is my full-time job and love, I can dread thinking of what to make Justin and me for dinner.

Caribbean Chicken and Rice in a cast iron skillet with a green plate, wooden spoon, green linen and a bowl of peanuts next to it.

Nothing sounds good and I am tired is usually the culprit. I can be so inspired for work, but so UNINSPIRED when it comes to dinner time for us. Like someone come feed me and cook for me, please! 😉

But recently I was trying to amp up our boring let's just do "whatever protein, veggie, and carb" situation for dinner and played around with some flavors I don't normally cook with, and OH MY! Recipes similar to Easy Chicken and Spinach Skillet Pasta or Baked Salmon Sushi Bowls. This Caribbean chicken and rice quickly became a quick favorite over here!

Justin had thirds the first night, and I made it again a couple of days later. It is hearty and filling, healthy with fresh fun favors, and best of all - made in 1 pot (aka easy). Yes, please! Let me show you how to do it.

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Ingredients Needed
How to Make
Frequently Asked Questions
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Cast Iron Skillet Caribbean Chicken and Rice

Ingredients Needed

Olive Oil & Butter
Chicken Thighs
Salt & Pepper
Onion
Garlic
Rice
Chicken Broth
Coconut Milk
Pineapple Juice
Red Pepper Flakes
Green Onions
Peanuts
Fresh Pineapple

A couple of pointers when it comes to the ingredients:

I prefer bone in skin on chicken thighs. You can get the skin really crispy when you first sautee and it's delicious. But I have also done this with boneless skinless thighs and it works great too. Overall, I prefer thighs for this recipe because I think they yield a better flavor. But you can sub in the chicken breast if you prefer.
I use 1 whole pineapple for this recipe - juice and topping bites included. I blend ¾-1 cup of chopped pineapple well and strain to get the pineapple juice, and then use about a ¼ of the whole pineapple diced for topping. I think fresh pineapple has a much better flavor than canned pineapple - but canned pineapple can be used as well.

Chicken broth, pineapple, bowl of rice, coconut milk, chicken thighs, onion, garlic, green onions, and a bowl of peanut on a white surface.

How to Make

In a large deep skillet (or dutch oven), add olive oil and butter over medium heat. Season the chicken thighs with salt and pepper. Brown on each side for 5-7 minutes. Remove and set aside on a plate until needed.
In the same skillet, sautee onion and garlic for 3 minutes until soft and translucent. Add the rice and brown for a couple of minutes. Add in broth, coconut milk, pineapple juice, and red pepper flakes and stir to combine.
Add the chicken back into the skillet and turn to medium-low. Cover and let simmer for 30-35 minutes or until rice is cooked through and tender.
Fluff the rice with a fork. Season with salt and pepper to taste if needed. Serve with a helping of rice and chicken. Add green onions, chopped peanuts, and fresh pineapple on top, and enjoy!

I used a deep cast iron skillet with high sides for this recipe, but I have also used my dutch oven as well. You just want to make sure you have something deep and big enough to hold everything.

Browning chicken thighs in a cast iron skillet. — Brown chicken thighs in a cast iron skillet with some butter and olive oil.

Browning rice and onions in a cats iron skillet on a stove. — Remove the chicken, then saute onions & garlic. Add in rice once they are soft and fragrant.

Cooking rice in chicken broth in a cast iron skillet on the stove. — Add in the broth, coconut milk, pineapple juice, and spices. Stor together, add chicken back in and then cover and let simmer.

Frequently Asked Questions

How Do I Store Leftovers?

Keep leftovers covered in the fridge for 2-3 days. This is a great recipe to meal prep lunches for throughout the week too.

What is the Best Pan to Make Caribbean Chicken and Rice in?

You will need to use a large cast iron skillet with deep sides or a dutch oven works perfectly. You just need something large enough with tall sides to hold all of the ingredients.

3 green plates with Caribbean Chicken and Rice on them with a fork next to one.

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