Jerk Chicken with Coconut Rice and Grilled Pineapple
Tips for Experienced Cooks
Ensure your grill is clean and properly greased before starting to prevent the chicken and pineapple from sticking. For an added depth of flavor, consider marinating the chicken in a mixture of jerk seasoning and a bit of olive oil for at least an hour before grilling. Experiment with adding a pinch of spicy seasoning or chili flakes to the rice to give it an extra kick. Use a grill thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C) without overcooking. For a beautifully presented dish, grill some lime halves alongside the pineapple and chicken, and serve them as part of the dish for squeezing over.
Step 1: Preheat and Prepare Chicken
Preheat grill to medium-high heat. Rub the jerk seasoning all over the chicken breasts.
- Jerk seasoning
Step 2: Cook Coconut Rice
In a small saucepan, combine the coconut milk, jasmine rice, water, and salt. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes or until rice is tender and liquid is absorbed.
- 1 can (13.5 oz) coconut milk
- 1 cup jasmine rice
- 1 cup water
- 1/2 teaspoon salt
Step 3: Grill Chicken
Meanwhile, grill the chicken breasts for 6-8 minutes on each side or until cooked through.
- Chicken breasts
Step 4: Grill Pineapple
In a separate grill pan or on the grill, cook the pineapple slices for 2-3 minutes on each side or until caramelized.
- Pineapple slices
Step 5: Serve
Slice the grilled chicken and serve with coconut rice and grilled pineapple. Squeeze fresh lime juice over the top for extra flavor. Enjoy!
- Grilled chicken
- Coconut rice
- Grilled pineapple
- Fresh lime juice
Meat, Eggs, & Dairy
- 4 chicken breast halves chicken breast
Fresh Produce & Herbs
- 1 ripe pineapple pineapple
- 1 lime lime
Pantry Items
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 3/4 cups water
- 1 tablespoon olive oil
Seasonings & Spices
- 3 tablespoons jerk seasoning
- 1/2 teaspoon salt