Caribbean Chicken & Coconut Rice
with Charred Pineapple Salsa & Coconut Chilli Mayo
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Cashew
- Almond
- Walnut
- Macadamia
Caribbean spice is such a party for your mouth that we had to step up every element of this lively dish, from the pineapple and salsa to the coconut rice. If you like things mild, just leave out the chilli – the salsa is already packed with flavour!
Ingredients
1 tin
coconut milk
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
½ tin
pineapple slices
½
long red chilli (optional)
1 bag
mint
1
tomato
1 bag
baby spinach leaves
1 packet
coconut sweet chilli mayonnaise
(Contains: Eggs May be present: Cashew, Almond, Walnut, Macadamia)
1 packet
chicken thigh
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
¾ cup
water
Utensils
Cooking Steps
In a medium saucepan, combine the coconut milk, water and a generous pinch of salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
Reserve 2 tbs of pineapple juice, drain, then roughly chop the pineapple slices (see ingredients). Thinly slice the long red chilli (if using). Roughly chop the tomato and baby spinach leaves.
While the rice is cooking, heat a large frying pan over a high heat. Cook the pineapple until lightly charred, 2-3 minutes. Transfer to a medium bowl. Add the long red chilli, tomato, baby spinach, pineapple juice and a drizzle of olive oil. Season with salt and pepper. Toss to combine.
In a large bowl, combine the chicken thigh, mild Caribbean jerk seasoning and a drizzle of olive oil. Season with salt and toss to coat.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until golden and cooked through, 10-14 minutes.
TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour! Chicken is cooked through when it's no longer pink inside.
Pick the mint leaves (thinly slice if you prefer). Slice the chicken. Divide the coconut rice and Caribbean chicken between plates. Top with the charred pineapple salsa and garnish with the mint. Serve with the coconut sweet chilli mayonaise.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the Caribbean spices and coconut rice, with several praising the charred pineapple salsa as a delicious surprise.
- Ease of prep: Customers found this dish quick and easy to prepare, with clear instructions and simple cooking techniques.
- Suggestions: Some recommended adding corn to the salsa for extra crunch and flavour, as shown in the recipe photo.
- Leftovers: Several noted the dish reheated well, with some saying it tasted even better the next day.
- Portions: A few mentioned wanting more chicken or vegetables, suggesting the meal could be more substantial.
