If you would have told me two years ago that I would have been busting out one pan recipes, I would have called you a liar. Not that I was against them or anything, it just wasn’t my style. But like most things in life, times change and so do preferences. So I whipped up a few one pan meals and became ridiculously obsessed.
Look, here’s the plan: Marinate if you’d like, throw the chicken and veggies in a skillet, toss a few dishes into the dishwasher and dance to Mariah while you wait. Next thing you know, people are calling you Wolfgang Puck. Or you’re beating Bobby Flay on one of his 10,000 Food Network shows. Honestly, how many shows does he have?
Forget Bobby, let’s get back to the business of one pan meals: I love meals that can be made in one pan or pot because they’re always easy, always delicious and full of FLAVOR. This one is no different. SO GOOD and the perfect recipe to transform your weeknight dinners into something creative.
The Caribbean chicken marinade is dressed with garlic, soy sauce, ginger, vinegar, lime juice, honey and tons of spices. You can marinate it before you go to work, or just dress it up right before you make the recipe.
I opted to add in crunchy bell pepper and green onion for some veggies, and also sweet pineapple for a unique take on the rice, which just so happens to be cooked in light coconut milk.
This recipe is going to be your new favorite because it makes delicious leftovers and is perfect for meal prep. If you make it, be sure to tag me on Instagram and use the hashtag #ambitiouskitchen. Don’t forget to rate the recipe below so others know how you liked it.
Here’s to happy, heathy eating… enjoy! xo.
Here are a few one pan meals you might like:
One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
- For the chicken marinade:
- 4 boneless skinless chicken thighs (about 1.25-1.5 pounds)
- 1/2 tablespoon olive or avocado oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons gluten free soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- 1/2 tablespoon honey
- 1/2 tablespoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne
- ½ teaspoon sea salt
- Freshly ground black pepper
- For the veggies & rice:
- ½ tablespoon olive or avocado oil
- 1 bunch green onions, diced
- 1 large red bell pepper, cut into chunks
- 1 (15 ounce) can lite coconut milk
- 1 cup fresh or frozen pineapple chunks
- 1 cup basmati white rice (don’t use brown, it will take too long to cook)**
- To garnish:
- Green onions
- Fresh lime
- Add chicken to a large bowl. Add in 1 tablespoon olive oil and your jerk seasoning: garlic, ginger, soy sauce, apple cider vinegar, lime juice, honey, allspice, cinnamon, dried thyme, cayenne, sea salt and black pepper. Use clean hands to toss the chicken in the mixture.
- Cover and allow chicken to marinate for at least 30 minutes or up to 6 hours, or you can skip this completely and begin the cooking process.
- Next add 1/2 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet (it should be greased enough already for sauteing), add green onion, red bell pepper chunks; saute for 1-2 minutes. Then add in coconut milk and rice and stir well to combine. Bring to a simmer then fold in the pineapple, making sure it is evenly distributed. Add browned chicken on top.
- Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes. After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with green onions and serve with a squeeze of fresh lime juice.
- To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with green onion.
Do not use brown rice. It takes a lot longer to cook and I would NOT recommend. Cauliflower rice works well in this recipe. If you are looking for an alternative, I would recommend subbing about 2/3 cup quinoa. The cooking time and liquid ratio will stay the same.