Caribbean Jerk Chicken with Pineapple Cilantro Rice

Dive into the vibrant flavors of the tropics with this Caribbean Jerk Chicken with Pineapple Cilantro Rice recipe! Juicy, bone-in chicken thighs are marinated in a bold blend of jerk seasoning, soy sauce, lime juice, and minced garlic, then perfectly grilled to smoky, succulent perfection. Paired with fragrant long-grain rice infused with sweet pineapple, fresh cilantro, and a hint of scallion, this dish offers an irresistible balance of spicy, tangy, and sweet flavors. Perfect for a quick weeknight dinner or a weekend barbecue, this easy-to-follow recipe brings an authentic taste of the Caribbean to your table in under an hour. Whether you’re savoring it as a standalone meal or pairing it with tropical sides, this dish will transport your taste buds to paradise.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs, bone-in and skin-on
• 3 tablespoons jerk seasoning
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 2 cloves fresh garlic, minced
• 1 cup long-grain white rice
• 2 cups water or chicken broth
• 1 cup pineapple chunks, fresh or canned
• 0.5 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 stalks scallions, sliced

Directions

Step 1

In a large mixing bowl, combine jerk seasoning, soy sauce, lime juice, olive oil, and minced garlic to form a marinade.

Step 2

Place the chicken thighs in the bowl and coat them thoroughly with the marinade. Cover with plastic wrap and let it marinate for at least 2 hours or overnight in the refrigerator for deeper flavor.

Step 3

Preheat your grill or stovetop grill pan to medium-high heat. Remove the chicken from the marinade, shaking off excess, and grill for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C).

Step 4

While the chicken is cooking, rinse the rice under cold water until the runoff is clear to remove excess starch.

Step 5

In a medium saucepan, bring water or chicken broth to a boil. Add the rinsed rice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir once and reduce the heat to low. Cover and simmer for 18-20 minutes or until the liquid is absorbed and rice is tender.

Step 6

Once the rice is finished cooking, fluff it with a fork and stir in pineapple chunks, chopped cilantro, and sliced scallions. Mix gently to combine.

Step 7

Serve the grilled Caribbean jerk chicken hot alongside the pineapple cilantro rice. Garnish with additional chopped cilantro if desired.

Nutrition Facts

Serving size	(1836.9g)

Amount per serving	% Daily Value*
Calories	1957.2

Total Fat 109.5g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 1.4g
Cholesterol 564mg	0%
Sodium 10341.1mg	0%
Total Carbohydrate 149.1g	0%
Dietary Fiber 9.5g	0%
Total Sugars 71.8g
Protein 146.6g	0%

Vitamin D 0IU	0%
Calcium 215.4mg	0%
Iron 12.3mg	0%
Potassium 2309.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.5%

Protein: 27.0%

Carbs: 27.5%