Caribbean Coconut Chicken and Rice Recipe

Plainly speaking, my Caribbean coconut chicken entree is simply the best! It is perfectly sweet and flavorful with the creamy coconut milk, white sugar, and pineapple bites. The spice comes from the jerk seasoning coated onto the chicken bites.

My girls are not a super fan of really spicy foods, so the amount of jerk seasoning is minimal. This amount gives some great flavor but not a lot of scorches your tongue off hotness. If you like more zing to your step, then I would suggest to double or triple the number of jerk seasonings to your chicken coating.

You may also see that I have a pint of pineapple chunks. I preserve my own fresh pineapples in a water bath canner typically in pint-size mason jars. If you don’t have your canned fruit, then you can substitute one can of pineapple chunks bought from the grocery store. I love pineapple. You really can’t have too much, in my opinion.

Cost of this recipe.

The entire recipe cost is roughly about $10.38 for about six servings or about $1.73 per serving. The bulk of the cost comes from the chicken breast, coconut milk, and fresh pineapple.

As a homesteader, I buy fresh pineapples when they are on serious sale and cost about $1.00 each. Then I like to water bath can them for later use. Home canned pineapples taste just as sweet as the fresh. We also grow the onions, garlic, bell peppers, and raise the eggs which help reduce the cost. I also make up my own jerk seasonings instead of buying it.

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Recipe adapted

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Caribbean Coconut Chicken & Rice

Ingredients

2 tbsp. butter, …[$0.25]
1 large onion, chopped…[$0.50]
1 large sweet bell pepper, green or red or both…[$0.50]
2 cloves garlic, minced…[$0.20]
1 can (13.5 fl oz) coconut milk, …[$1.23]
1 pint (2 cups) pineapple, chunks…[$1.42]
½ cup white granulated sugar, …[$0.15]
1 tsp. salt, …[$0.07]
1 tsp. black pepper, …[$0.92]
1 tsp. Jerk seasoning, …[$0.11]
1 lb. chicken breast, chopped…[$4.00]
1 tbsp. cornstarch, heaping…[$0.03]
2 large eggs, …[$0.46]
3 cups white rice, …[$0.54]

Instructions

Cook the rice accordingly and preheat oven to 400 °F.
In a large skillet, melt butter and saute chopped onions and peppers for about 5 minutes over medium heat. Add garlic and saute for another 1-2 minutes. Don’t burn the garlic. When done, dump all veggies into a 8 x 8 casserole dish.
Pour coconut milk, pineapple, and sugar into casserole dish along with veggies. Whisk the mixture together and set aside.
Chop up the chicken breast into bite size pieces. Toss pieces in a large bowl along with cornstarch, salt, black pepper, and jerk seasoning.
In another bowl, whisk up two whole eggs. Pour coated chicken pieces into egg and stir to coat everything.
In the sauté pan, fry coated chicken pieces in ¼ inch of canola or vegetable oil on all sides until a pieces are a golden brown color.
Add fried chicken bites to casserole dish and bake uncovered for 40-60 minutes or until mixture hot and bubbly. Stir occasionally in oven if you see the coconut milk browning too fast on top.
Serve hot over cooked rice and enjoy.

Caribbean Coconut Chicken and Rice