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Cajun Pepper and Pineapple Rice with Jerk Chicken * Once in a Blue Spoon

Cajun Pepper and Pineapple Rice with Jerk Chicken

A bright and flavorful rice bowl!

Prep Time 2 hours
Cook Time 40 minutes
Servings 4
Author Once in a Blue Spoon

Ingredients

For the Chicken:

  • 1 1/2 lbs boneless chicken thighs
  • 1 oz jerk marinade
  • 1 Tablespoon olive oil

For the Rice

  • 1 Tablespoon olive oil
  • 1 small sweet onion
  • 1 1/2 bell peppers
  • 2 cloves garlic
  • 1 Tablespoon Cajun seasoning
  • 1 cup white rice
  • 1 cup water
  • 1 cup pineapple juice
  • 1/2 cup pineapple chunks either fresh or canned work

Instructions

For the chicken:

  1. Trim the fat off the chicken thighs and cut into ~1" chunks
  2. Mix the jerk marinade and olive oil in a bowl until well combined, add the chicken and toss to coat
  3. Cover the bowl and refrigerate for at least two hours
  4. After marinating cook the chicken in a large skillet until done, remove to a plate and set aside

For the Rice:

  1. While the chicken marinates dice the onion and peppers and press or mince the garlic
  2. After removing the cooked chicken from the skillet add the olive oil over medium-high heat
  3. Add the onion and cook for a few minutes until translucent
  4. Add the bell peppers and cook for five minutes, stirring occassionally
  5. Next stir in the garlic and cajun seasoning, cook for a few minutes
  6. Add the rice and stir to combine
  7. Pour in the water and pineapple juice, stir and bring to a boil
  8. Cover the skillet, reduce to a simmer and let cook for 15 minutes, do NOT open the lid for 15 minutes (see note)
  9. After 15 minutes remove the lid, stir the rice, and test the rice,the liquid should be gone and the rice should be tender, if necessary add more liquid or cook for a few more minutes
  10. When the rice is done stir in the pineapple chunks
  11. You can either serve the chicken on the side or stir that back into the rice as well
  12. Enjoy!

Recipe Notes