Jamaican Chicken w/Pineapple Coconut Rice

Instructions

1. 1

   Combine the chicken with 1 tablespoon olive oil and the jerk seasoning ingredients (garlic, ginger, soy sauce, apple cider vinegar, lime juice, honey, allspice, cinnamon, thyme, cayenne, salt, and pepper) in a bowl, tossing to coat. Cover and marinate for at least 30 minutes, up to 6 hours (or skip marinating and cook right away).

2. 2

   Heat 1/2 tablespoon olive oil in a large deep skillet over medium-high heat. Add the chicken, season with a little more salt and pepper, and cook 4 to 5 minutes per side until browned. Remove to a plate.

3. 3

   In the same skillet, add the green onion and red bell pepper and sauté 1 to 2 minutes. Stir in the coconut milk and rice, bring to a simmer, then fold in the pineapple. Place the browned chicken on top.

4. 4

   Reduce the heat to low, cover immediately, and cook for 20 to 25 minutes, until most of the liquid is absorbed and the rice is cooked.

5. 5

   Serve immediately, garnished with green onion and a squeeze of fresh lime.