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.
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.
- Olive Oil & Butter
- Chicken Thighs
- Salt & Pepper
- Chicken Broth
- Coconut Milk
- Pineapple Juice
- Red Pepper Flakes
- Green Onions
- 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.
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.
Frequently Asked Questions
Keep leftovers covered in the fridge for 2-3 days. This is a great recipe to meal prep lunches for throughout the week too.
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.
More Dinner Recipes
- White Chicken Chili
- Sous Vide Mississippi Pot Roast
- Baked Salmon Sushi Bowls
- Hot Bacon & Mustard Spinach Salad
- Healthy Spicy Chicken Pad Thai
- Easy Dutch Oven Chicken Cacciatore
- Chili Con Carne
- Sheet Pan Quesadilla
- Bourbon Chicken