Caribbean Islander Feast: Grilled Jerk Chicken, Coconut Rice & Peas, and Mango-Pineapple Salsa
Discover an exotic and flavorful Caribbean Islander Feast that will transport your taste buds with its zesty jerk chicken, fluffy coconut rice & peas, and refreshing mango-pineapple salsa. This recipe is perfect for a dinner party or a cozy night in, and features high-quality images to inspire your culinary adventure.
Allergens
Contains gluten, dairy, and soy.
Ingredients
- 8 chicken thighs (boneless and skinless)
- 1 cup coconut milk
- 2 cups white rice
- 1 can black beans (15 oz)
- 1 cup frozen peas
- 2 mangos, diced
- 1 pineapple, diced
- 1 red bell pepper, finely chopped
- 1 yellow onion, finely chopped
- 1 lime
- Fresh cilantro, chopped
- Jerk seasoning mix
Instructions
- a. In a large bowl, marinate the chicken thighs with jerk seasoning mix and let it sit for at least an hour or up to overnight in the refrigerator. b. In a medium saucepan, bring coconut milk, rice, and water (following the package instructions) to a boil. Reduce heat, cover, and simmer until cooked through, about 18 20 minutes. Stir in black beans and peas, cooking for another 5 minutes. c. On a preheated grill or grill pan, cook the marinated chicken thighs over medium high heat for 6 7 minutes per side or until cooked through. d. In a mixing bowl, combine mangos, pineapple, bell pepper, and onion. Squeeze in lime juice and mix well. Garnish with cilantro.
Chef’s Insight
To achieve an authentic Caribbean flavor, use Jamaican jerk seasoning and fresh tropical fruits.
Notes
Be sure to adjust cooking times based on the size of your chicken thighs and grill temperature.