Caribbean Chicken & Coconut Rice

Caribbean Chicken & Coconut Rice

with Cucumber Salsa & Charred Pineapple

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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 the kids like things mild, just leave out the chilli – the salsa is already packed with flavour!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit


2 sachet

mild Caribbean jerk seasoning

1 packet

chicken thighs

2 packet

basmati rice

(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 unit


1 unit

long red chilli

1 tin

pineapple slices

1 bunch


1 tin

coconut milk

1 tin


Not included in your delivery

2.25 cup


olive oil

½ tsp

salt (for the rice)

½ tsp

salt (for the chicken)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3240 kJ
Fat27.9 g
of which saturates15 g
Carbohydrate79.3 g
of which sugars14.9 g
Dietary Fiber0 g
Protein42.6 g
Cholesterol0 mg
Sodium1250 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Reserve 2 tbs of pineapple juice, then drain and roughly chop the pineapple slices. Drain the sweetcorn. Deseed and finely chop the long red chilli (if using). Finely chop the tomato. Finely chop the cucumber. Pick and thinly slice the mint leaves (reserve a few leaves for garnish).

TIP: The seeds and white ribs inside the chilli contain most of the heat! Scrape them out if you prefer a mild meal or leave them in for extra kick.


In a medium bowl, combine the chicken thigh, mild Caribbean jerk seasoning, salt (for the chicken) and a drizzle of olive oil. Toss to coat. Set aside.


In a medium saucepan, add the coconut milk, water and salt (for the rice) 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!


While the rice is cooking, heat a large frying pan over a high heat. Add the pineapple and cook until lightly blackened, 2-3 minutes. Transfer to a plate. Return the frying pan to a high heat. Add the sweetcorn and cook until charred, 4-5 minutes. Transfer to a medium bowl and add the chilli (if using), tomato, cucumber, mint, reserved pineapple juice and 2 tsp olive oil. Season to taste with salt and pepper, mix well and set aside.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, 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!


Slice the chicken. Divide the coconut rice and Caribbean chicken between plates. Serve with the cucumber salsa and charred pineapple.