Caribbean Jerk Chicken with Coconut Rice & Pineapple Salsa

Serves: 4 | Prep Time: 25 minutes (plus 2 hours marinating) | Cook Time: 35 minutes | Total Time: 3 hours

Ingredients

For the Jerk Chicken

• 8 boneless, skinless chicken thighs

• 2 tbsp olive oil

• 2 tbsp soy sauce

• 2 tbsp lime juice

• 2 tbsp brown sugar

• 4 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 2 green onions, chopped

• 1 Scotch bonnet pepper, finely minced (or 1 jalapeño for milder heat)

• 2 tsp dried thyme

• 2 tsp smoked paprika

• 1 tsp ground allspice

• 1 tsp onion powder

• ½ tsp cinnamon

• ½ tsp nutmeg

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

For the Coconut Rice

• 1½ cups (300 g) jasmine rice

• 1 can (13.5 oz / 400 ml) coconut milk

• 1 cup (240 ml) chicken broth

• 1 tbsp butter

• ½ tsp salt

• 1 tsp fresh thyme leaves

For the Pineapple Salsa

• 2 cups fresh pineapple, diced

• ½ cup red bell pepper, finely diced

• ¼ cup red onion, finely diced

• 1 jalapeño, seeded and minced

• 2 tbsp fresh cilantro, chopped

• 1 tbsp fresh parsley, chopped

• 1 tbsp lime juice

• 1 tsp honey

• Pinch of salt

For the Glaze

• 2 tbsp honey

• 1 tbsp barbecue sauce

• 1 tbsp lime juice

• 1 tsp melted butter

For Garnish

• Fresh parsley

• Cilantro leaves

• Lime wedges

• Edible flowers (optional)

Instructions

Step 1 – Marinate the Chicken

1. In a large bowl, whisk together:

   • Olive oil

   • Soy sauce

   • Lime juice

   • Brown sugar

   • Garlic

   • Ginger

   • Green onions

   • Scotch bonnet

   • Thyme

   • Smoked paprika

   • Allspice

   • Onion powder

   • Cinnamon

   • Nutmeg

   • Salt

   • Black pepper

2. Add the chicken thighs and coat thoroughly.

3. Cover and refrigerate for at least 2 hours, preferably overnight.

Step 2 – Cook the Coconut Rice

1. Rinse the jasmine rice until the water runs clear.

2. In a saucepan, combine:

   • Rice

   • Coconut milk

   • Chicken broth

   • Butter

   • Salt

   • Thyme

3. Bring to a boil.

4. Reduce heat to low, cover, and simmer for 15–18 minutes.

5. Remove from heat and let stand for 10 minutes.

6. Fluff with a fork.

Step 3 – Prepare the Pineapple Salsa

1. Combine in a bowl:

   • Pineapple

   • Red bell pepper

   • Red onion

   • Jalapeño

   • Cilantro

   • Parsley

   • Lime juice

   • Honey

   • Salt

2. Toss gently.

3. Refrigerate until serving.

Step 4 – Grill the Chicken

1. Preheat a grill or grill pan to medium-high heat.

2. Grill the chicken for 5–6 minutes per side, until nicely charred.

3. During the last 2 minutes, brush with the glaze made from honey, barbecue sauce, lime juice, and melted butter.

4. Cook until the internal temperature reaches 165°F (74°C).

Step 5 – Assemble

1. Spoon the coconut rice onto each serving plate using a ring mold for a neat presentation.

2. Stack the grilled jerk chicken over the rice.

3. Top generously with pineapple salsa.

4. Spoon any remaining glaze over the chicken.

5. Garnish with chopped parsley, cilantro, lime wedges, and edible flowers if desired.

Chef's Tips

• Marinating the chicken overnight yields the deepest jerk flavor.

• Grilling over charcoal adds authentic smoky notes.

• Fresh pineapple provides the best balance to the spicy jerk seasoning.

• Allow the chicken to rest for 5 minutes before serving to keep it juicy.

• For extra richness, stir a tablespoon of toasted coconut into the cooked rice.

Estimated Nutrition (Per Serving)

• Calories: ~710 kcal

• Protein: 42 g

• Fat: 34 g

• Carbohydrates: 52 g

• Fiber: 4 g

• Sugar: 18 g

• Sodium: 780 mg

Serving Suggestion

This Caribbean Jerk Chicken with Coconut Rice & Pineapple Salsa combines smoky, spicy grilled chicken with fragrant coconut-infused jasmine rice and a vibrant pineapple salsa bursting with tropical sweetness. The cooling fruit salsa perfectly balances the bold jerk spices, while the glossy honey-lime glaze adds a delicious finishing touch. Serve alongside grilled plantains, black beans, avocado salad, or roasted vegetables, and pair with a chilled Riesling, Sauvignon Blanc, tropical rum punch, or fresh pineapple juice for an unforgettable island-inspired meal.