• Skip to main content
  • Skip to primary sidebar

Fueling a Southern Soul

menu icon
go to homepage
  • Recipes
  • Appetizers
  • Breakfast
  • Desserts
  • Dinner
  • Drinks
  • About Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Drinks
    • About Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    • pitcher of sweet tea with 2 glasses in the background
      Large Batch Southern Sweet Tea
    • a twice baked potato on a plate with a fork taking a bite out of it.
      Twice-Baked Potatoes with Cheddar and Bacon
    • smoked salmon deviled eggs on a platter with green glasses in the background.
      Fancy Deviled Eggs with Smoked Salmon and Dill
    • sausage gravy spooned over butter ilk biscuits with a fork eating some.
      Southern Sausage Gravy for Biscuits with Heavy Cream
    • a sweet biscuit on a plate topped with butter and drizzled with honey.
      Cast Iron Skillet Sweet Buttermilk Biscuits (tender!)
    • deviled eggs with bacon jam on top n a small platter.
      Sweet and Savory Deviled Eggs with Bacon Jam
    • Kentucky hot brown dip in a cast iron skillet
      Cast Iron Skillet Kentucky Hot Brown Dip
    • kentucky oak lily cocktail with blackberry and lemon peel garnish.
      Large Batch Kentucky Oaks Lily with Vodka
    • hot brown casserole in a baking dish
      Oven-Baked Kentucky Hot Brown Casserole with Mornay Sauce
    • a pitcher of mint juleps
      Large Batch Classic Kentucky Mint Julep with Bourbon
    • deviled eggs on a plate with BBQ sauce on top
      Deviled Eggs with Bourbon BBQ Sauce Drizzle
    • bacon jam in a bowl with crackers around it and a spoon inside.
      Bacon-Bourbon Jam for Burgers, Biscuits, and More
    Home » Dinner

    Published Mar 13, 2023 (Updated Jun 19, 2024) by Heather Bilyeu

    Cast Iron Skillet Caribbean Chicken and Rice

    Leave a Review
    Leave a review
    This post may contain affiliate links
    Jump to Recipe

    Caribbean chicken and rice is an easy one-pot dish that is great for weeknight meals! Packed full of flavor, this recipe 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 meat, 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, fresh fun favors, and best of all - made in 1 pot (aka easy). Yes, please! Let me show you how to do it.

    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:

    1. 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.
    2. 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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    3 green plates with Caribbean Chicken and Rice on them with a fork next to one.

    More Dinner Recipes

    • White Chicken Chili
    • Sous Vide Mississippi Pot Roast
    • Baked Salmon Sushi Bowls
    • Hot Bacon & Mustard Spinach Salad
    • Easy Dutch Oven Chicken Cacciatore
    • Chili Con Carne
    • Sheet Pan Quesadilla 
    Chicken, rice, and fresh pineapple on a green plate. A green linen, fork, garlic bulb and a bowl of peanuts next to it.
    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Caribbean Chicken and Rice on a green plate with a fork next to it.

    Cast Iron Skillet Caribbean Chicken and Rice


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Heather Bilyeu
    • Total Time: 1 hour 15 minutes
    • Yield: 6
    • Diet: Gluten Free
    Print Recipe
    Save Recipe Recipe Saved

    Description

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


    Ingredients

    Scale
    • 1 Tablespoon Olive Oil
    • 1 Tablespoon Butter
    • 2 Pounds Chicken Thighs
    • ½ Teaspoon Salt
    • ½ Teaspoon Pepper
    • 1 Small Onion - chopped
    • 2 Garlic Cloves - minced
    • 1 Cup Uncooked Rice
    • 14 Ounce Chicken Broth
    • 1 Can Coconut Milk
    • ¾ Cup Pineapple Juice
    • ¼ Teaspoon Red Pepper Flakes
    • 4 Green Onions - for topping
    • ¼ Cup Peanuts - chopped for topping
    • ½ Cup Fresh Pineapple - cubed or diced small for topping


    Instructions

    1. 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.
    2. 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 oil, pineapple juice, and red pepper flakes and stir to combine.
    3. 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.
    4. 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!

    Notes

    • I use 1 whole pineapple for this recipe. 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 yields a much better flavor than canned pineapple - but canned pineapple can be used as well.
    • Keep leftovers covered in the fridge for 2 days.
    • Prep Time: 15 minutes
    • Cook Time: 1 hour
    • Category: Dinner
    • Method: Cooking
    • Cuisine: Mexican

    Nutrition

    • Serving Size: 1 serving
    • Calories: 199
    • Sugar: 5.4 g
    • Sodium: 249.6 mg
    • Fat: 8.5 g
    • Saturated Fat: 1.2 g
    • Carbohydrates: 25.4 g
    • Fiber: 5.3 g
    • Protein: 8.3 g
    • Cholesterol: 0 mg

    Did you make this recipe?

    Tag @fuelingasouthernsoul on Instagram and hashtag it #fuelingasouthernsoul

    Please rate and review below!

    Recipe Card powered byTasty Recipes
    « 4 Ingredient Honey Mustard Sauce
    Flaky and Tender Cheddar Chive Biscuits »

    Filed Under: Chicken, Dinner, Summer

    Reader Interactions

    Leave a Comment & Rate this Recipe Cancel reply

    Thank you so much for making this recipe and taking time out of your day to leave a star rating and comment review. I do not take it for granted and I appreciate you being here and sharing your thoughts on the recipe with me!

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Heather! Grab a glass of wine, a blanket, and a cozy seat on your back porch. I am so glad you are here! Born and raised in Kentucky and with proper southern roots, my love for entertaining and hospitality runs deep within my soul. There is nothing that I love more than having people around my table and loving them through food and drink!

    More about me →

    Popular Recipes

    • stacked Rice Krispie Peanut Butter Balls with a bowl of pb balls and 2 glasses of milk
      Chewy Rice Krispie Peanut Butter Balls (no chocolate)
    • 3 ingredient pizza dough on a baking tray with flour and a rolling pin next to it.
      3 Ingredient Pizza Dough
    • protein french toast on a plate with strawberries and blueberries
      Cinnamon-Spiced French Toast with Whole Grain Bread 
    • a big bowl of mashed potatoes scooping out with a wooden spoon.
      Southern-Style Mashed Potatoes with Sour Cream

    Spring Trending Recipes

    • Lemon and Blueberry Ricotta Pound Cake on a cooling rack with plates and blueberries in the b background.
      Tender Lemon and Blueberry Ricotta Pound Cake
    • whipped feta dip with honey and pistachios on a purple table with lemons, crackers, cucumbers, and flowers next to the bowl.
      Dreamy Whipped Feta Dip with Honey and Pistachios
    • Caramelized Onion and Spinach Quiche

    Footer

    ↑ back to top

    About

    • Web Stories
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Fueling a Southern Soul