Jerk Chicken with Coconut Pineapple Rice

Ingredients

Chicken Marinade:

• 4 boneless, skinless chicken thighs (1.25–1.5 lbs)

• ½ tbsp olive or avocado oil

• 3 cloves garlic, minced

• 1 tbsp freshly grated ginger

• 2 tbsp gluten-free soy sauce

• 1 tbsp apple cider vinegar

• 1 tbsp lime juice

• ½ tbsp honey

• ½ tbsp ground allspice

• ½ tsp ground cinnamon

• 1 tsp dried thyme

• ¼ tsp cayenne pepper

• ½ tsp sea salt

• Freshly ground black pepper

Veggies & Rice:

• ½ tbsp olive or avocado oil

• 1 bunch green onions, diced (plus extra for garnish)

• 1 large red bell pepper, cut into chunks

• 1 (15 oz) can lite coconut milk

• 1 cup fresh or frozen pineapple chunks

• 1 cup basmati white rice

Instructions

1. Place the chicken in a deep, large roasting pan. Using your fingers, gently tug the In a large bowl, combine the chicken thighs with olive oil, garlic, ginger, soy sauce, apple cider vinegar, lime juice, honey, allspice, cinnamon, thyme, cayenne, salt, and black pepper.

2. Toss to coat evenly. Cover and marinate for at least 30 minutes (or up to 6 hours). You can also skip marinating and cook immediately.

3. Heat ½ tbsp olive oil in a large deep skillet or pot over medium-high heat.

4. Add marinated chicken, season lightly with more salt and pepper, and cook for 4–5 minutes per side until browned. Remove chicken from the skillet and set aside on a plate.

5. In the same skillet, add green onions and red bell peppers. Sauté for 1–2 minutes until slightly softened.

6. Stir in the coconut milk and rice, mixing well. Bring to a gentle simmer. Fold in the pineapple chunks, distributing them evenly. Nestle the browned chicken on top of the rice mixture.

7. Reduce heat to low, cover, and let cook for 20–25 minutes, until rice is tender and most of the liquid is absorbed.

8. Remove from heat and let sit, covered, for 5 minutes before serving.

Serves: 4 Time: 35 minutes Calories: 434 Protein: 25g Carbs: 50g Fat: 15g