Pineapple Jerk Chicken with Coconut Rice

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Mike makes Pineapple Jerk Chicken with Coconut Rice, blending a pineapple packed jerk marinade with thyme, ginger, garlic and warm spices, then marinating chicken thighs for big flavour. Sear until the skin is golden, roast until caramelised, and serve with fluffy coconut rice plus quick caramelised pineapple. Finish with coriander, sliced chilli and lime wedges for the ultimate sweet heat plate.

Ingredients

Jerk Marinade

• ½ medium onion, coarsely chopped
• 4 spring onions, chopped
• 3 tbsp fresh thyme leaves
• 1½ tbsp fresh ginger, chopped
• 8 garlic cloves, peeled and chopped
• 1 tbsp ground cinnamon
• 1 tbsp ground allspice
• 1 tbsp coarsely ground white pepper
• ½ tbsp freshly grated nutmeg
• 2 tbsp dark brown sugar
• 2 tbsp honey
• 2 tbsp soy sauce (light)
• 1 tbsp bouillon powder (chicken or vegetable)
• 250g fresh pineapple, chopped
• 1 Scotch bonnet pepper, chopped (use more to taste)

Chicken and Rice

• 4 chicken thighs, bone-in and skin-on
• 1 tbsp olive oil
• ½ lime, juiced
• 250g jasmine rice, rinsed
• 400ml can of coconut milk
• 200ml water
• 1 spring onion, finely sliced
• ½ tsp sea salt

Caramelized Pineapple

• 100g fresh pineapple
• Olive oil
• Handful of coriander leaves
• Lime wedges

To Serve

• Handful of coriander leaves
• 1 red chilli, deseeded and thinly sliced
• Lime wedges

Method

1. Begin by preparing the jerk marinade. Place the onion, spring onions, thyme, ginger, garlic, cinnamon, allspice, white pepper, nutmeg, brown sugar, honey, soy sauce, bouillon powder, pineapple and Scotch bonnet into a blender or food processor. Blend until smooth.
2. Place the chicken thighs in a large bowl, add half of the jerk marinade and the lime juice, and mix well to coat evenly. Reserve the remaining marinade for basting or serving. Cover and refrigerate for at least 1 hour, or overnight if possible, to allow the flavours to develop.
3. Preheat the oven to 185°C (fan-forced). Heat a large ovenproof frying pan over medium-high heat and add the olive oil. Sear the chicken skin-side down for 3–4 minutes until golden, then turn and spoon over a little of the reserved marinade. Transfer the pan to the oven and roast for 15–20 minutes, or until the chicken is cooked through and caramelised.
4. Meanwhile, prepare the coconut rice. Combine the jasmine rice, coconut milk, water and sea salt in a saucepan. Bring to the boil, then reduce the heat to low, cover, and cook for 12 minutes. Remove from the heat and allow to steam, covered, for a further 10 minutes. Fluff with a fork and stir through the sliced spring onion.
5. Prepare caramelised pineapple by frying in olive oil for 2 minutes on each side.
6. Serve the jerk chicken and caramelised pineapple with the coconut rice, spooning over any pan juices. Garnish with coriander leaves, sliced chilli and lime wedges.