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One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice
Ingredients
  • subheading: For the chicken marinade:
  • 4 boneless skinless chicken thighs (about 1.25 to 1.5 pounds)
  • ½ tablespoon olive or avocado oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons gluten free soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lime juice
  • ½ tablespoon honey
  • ½ tablespoon ground allspice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon dried thyme
  • ¼ teaspoon cayenne
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • subheading: For the veggies & rice:
  • ½ tablespoon olive or avocado oil
  • 1 bunch green onions, diced
  • 1 large red bell pepper, cut into chunks
  • 1 (15 ounce) can lite coconut milk
  • 1 cup fresh or frozen pineapple chunks
  • 1 cup basmati white rice (don’t use brown, it will take too long to cook)**
  • subheading: To garnish:
  • Green onions
  • Fresh lime
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