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.
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