Caribbean Chicken & Rice Recipe

Close your eyes for a moment, and imagine this: the distant sound of steel drums, a warm, salty breeze, and the incredible, mouthwatering aroma of spices and pineapple drifting from the kitchen. That’s the magic of this dish. It’s not just a meal; it’s a mini-vacation on a plate, a vibrant escape that turns an ordinary weeknight into something truly special.

This one-pot wonder is a symphony of flavors and textures, you see. You get the savory, smoky crunch of bacon, the sweet burst of juicy pineapple, and the hearty satisfaction of black beans and rice. And then, there are the spices—oh, the spices! They weave everything together with warmth and a gentle, inviting heat that just makes you feel happy.

Why This Dish Feels Like a Hug

There’s something incredibly comforting about a recipe that comes together in a single pot. It feels rustic, honest, and deeply satisfying. For Kelsey, this dish became a way to show love when her husband was home during a busy travel season, a tangible expression of care that he absolutely adored.

It’s the kind of meal that fills your home with the most tantalizing scents. The fragrance of sizzling bacon, toasting spices, and sweet pineapple will literally beckon your family to the kitchen, wondering what incredible creation you’re whipping up. It’s a promise of a great meal and, even better, a great time together.

Ingredients Needed for the Recipe

Gathering these ingredients is the first step on your little culinary journey. Here’s everything you’ll need to create this tropical masterpiece:

• 2 baked chicken breasts, cubed into 3/4″ squares
• 2 tbsp olive oil
• 1/2 lb bacon, cut into strips
• 1 medium brown onion, diced
• 3 large garlic cloves, crushed or minced
• 1 (20 oz) can pineapple chunks
• 1 cup Jasmine or basmati rice
• 2 1/2 cups chicken broth
• 1 1/2 tsp chilli powder
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp allspice
• 1/2 tsp cayenne (use 1/4 tsp for mild heat)
• 1/2 tsp garlic powder
• 1 lime, juiced (about 2 tbsp)
• 1 (15 oz) can black beans, drained
• Chopped cilantro for garnish (optional)

What’s the Story Behind the Spices?

The soul of this dish lies in its incredible spice blend. It’s a beautiful dance of flavors that is so much more than just “spicy.” The cinnamon and nutmeg provide a warm, sweet base note, while the allspice offers a complex, fragrant pungency that is quintessentially Caribbean.

Then, the cayenne and chili powder bring the heat, but it’s a warmth that builds slowly and pleasantly, never overwhelming the other ingredients. Together, they create a symphony in your mouth, a flavor profile that is both exotic and wonderfully familiar, like a favorite song you haven’t heard in years.

How to make Caribbean Chicken & Rice?

Don’t let the list of ingredients intimidate you. This process is a relaxing, step-by-step dance that results in a magnificent one-pot feast. Just follow along.

Baking the Chicken

Start by placing your chicken breasts in a baking pan. Drizzle them with the olive oil and give them a good sprinkle of salt. Pop them into a 350°F oven for about 30 minutes, or until they reach that perfect, safe internal temperature of 165°F.

Once they’re out, let them rest for about 10 minutes. This little pause is crucial—it lets the juices redistribute throughout the meat, ensuring every single cube of chicken you dice will be incredibly tender and moist.

Crisping the Bacon and Sautéing

While the chicken is working its magic in the oven, turn your attention to the bacon. Cut those strips into smaller pieces and sauté them in your Dutch oven over medium-high heat until they’re beautifully browned and crispy, which should take about 7-8 minutes.

Remove the bacon to a paper-towel-lined plate to drain. Now, here’s a pro-tip: drain the pan of all but two glorious tablespoons of that rendered bacon grease. This liquid gold is the secret to building a deep, smoky flavor base for our onions and rice.

Building the Flavor Base

Place the pan back over medium heat and add your diced onion to the bacon grease. Sauté them until they turn soft and translucent, about 4-5 minutes. Then, add the fresh garlic and sauté just until it becomes fragrant—this should only take about two minutes, you’ll know it’s ready when your kitchen smells amazing.

Now, add the uncooked rice and all those wonderful spices—the chili powder, cinnamon, nutmeg, allspice, cayenne, and garlic powder. Stir everything frequently for about two minutes. You’re toasting the rice and waking up the spices, unlocking their full, aromatic potential.

Bringing It All Together

Next, pour in the entire can of pineapple chunks (juice and all!), the chicken broth, and the fresh lime juice. Crank the heat up to high and bring the whole mixture to a rolling boil. Once it’s bubbling away, cover the pot with a lid and immediately reduce the heat to medium-low.

Let it simmer like this until the rice is tender and has absorbed most of the liquid, which will take about 20 minutes. Do yourself a favor and give it a good stir right at the halfway mark to ensure everything cooks evenly.

The Final Rest and Serve

Once the rice is perfectly cooked, it’s time for the grand finale. Stir in the diced baked chicken, the drained black beans, and the crispy bacon you set aside earlier. Give it one big, celebratory stir to combine everything.

Now, turn off the heat, cover the pot again, and just walk away. Let it rest for a full 10 minutes. This final wait allows the flavors to marry and mingle beautifully, and the rice to achieve its ideal texture. Garnish with a handful of fresh, chopped cilantro for a pop of color and freshness, and get ready to enjoy.

How Can I Make This Dish My Own?

The beauty of this recipe is its flexibility. If you’re craving a taste of the ocean, try adding some shrimp or chunks of firm white fish during the last few minutes of cooking. The seafood will cook quickly and infuse the dish with a lovely briny sweetness.

For a richer, creamier twist, swap out half a cup of the chicken broth for coconut milk. It adds a wonderful tropical depth that pairs perfectly with the pineapple. Or, if you’re feeling adventurous, replace the pineapple with ripe mango or peaches for a different kind of fruity sweetness.

Tips

A little know-how can take a great dish to an extraordinary one. For perfect timing, prep your other ingredients and fry the bacon while the chicken is baking. Start the onions and rice around the 20-minute mark of the chicken’s cook time, and everything should finish up together beautifully.

Control the heat to your family’s preference. A quarter teaspoon of cayenne gives a mild warmth, half a teaspoon is a medium kick, and a full teaspoon will really bring the fire. And if Caribbean spices aren’t your thing, simply omit the cinnamon, nutmeg, allspice, and cayenne for a dish with a more Spanish flair that’s still utterly delicious.

Your pot matters. A good, heavy-bottomed Dutch oven, like an enameled cast-iron one, distributes heat evenly, preventing the rice from burning on the bottom. If you’re using brown rice, be prepared to add an extra half-cup of chicken broth, maybe at the halfway point, as it thirstily soaks up more liquid.

What Are the Perfect Sides for This Meal?

To round out your tropical feast, consider serving this chicken and rice with a simple, refreshing tropical fruit salad. The cool, bright flavors of mango, papaya, and a squeeze of lime provide a lovely contrast to the warm, spiced main dish.

For something a bit more decadent, sautéed sweet plantains are a classic and utterly irresistible companion. Their caramelized sweetness is a match made in heaven. Or, simply serve with thick slices of creamy, ripe avocado for a cool, smooth element that balances the spice.

How to Store and Reheat Your Leftovers?

If you’re lucky enough to have leftovers, they store wonderfully. Just pop them in an airtight container in the refrigerator, where they’ll stay fresh for up to three days. The rice will continue to absorb liquid, so when you reheat it, add a small splash of chicken broth or water to bring back that perfect, fluffy texture.

You can also freeze portions for a quick future meal. While the texture of the rice can change slightly upon freezing, it’s still a fantastic option for busy nights. Freeze for up to one month, and thaw it thoroughly before reheating gently on the stove or in the microwave.

Print Recipe

Caribbean Chicken & Rice Recipe

Author: Kelsey Perez Cooking Method: Sauteing Cuisine: Caribbean Courses: Dinner, Lunch Recipe Keys: C Chicken Recipes E easy weeknight meals O one pot dinner

Difficulty: easy Prep Time 15 mins Cook Time 30 mins Rest Time 10 mins Total Time 55 mins

Cooking Temp: 175  C Servings: 4 Estimated Cost: $ 18 Calories: 480

Best Season: Spring, Summer, Fall

Description

This one-pot Caribbean Chicken & Rice is a vibrant, flavor-packed meal that brings the tropics to your table. Tender chicken, smoky bacon, sweet pineapple, black beans, and warm Caribbean spices like allspice, cinnamon, and cayenne come together with fragrant jasmine rice for a satisfying dish that’s easy to make and perfect for weeknights or special occasions.

ingredients

Servings

• 2 baked chicken breasts (cubed into ¾-inch pieces)
• 2 tbsp olive oil
• 0.5 lb bacon (cut into strips)
• 1 medium brown onion (diced)
• 3 cloves garlic (minced)
• 1 can pineapple chunks (20 oz can, undrained)
• 1 cup jasmine or basmati rice (uncooked)
• 2.5 cups chicken broth (low sodium)
• 1.5 tsp chili powder
• 0.5 tsp cinnamon
• 0.5 tsp nutmeg (ground)
• 1 tsp allspice (ground)
• 0.5 tsp cayenne pepper (use ¼ tsp for mild heat)
• 0.5 tsp garlic powder
• 1 lime (juiced (~2 tbsp))
• 15 oz black beans (canned, drained and rinsed)
• fresh cilantro (chopped, for garnish (optional))

Instructions

1. Preheat oven to 175°C (350°F). Place chicken breasts in a baking dish, drizzle with 1 tbsp olive oil, and season lightly with salt. Bake for 30 minutes or until internal temperature reaches 165°F (74°C). Let rest 10 minutes, then dice into ¾-inch cubes.
2. While chicken bakes, cook bacon in a large Dutch oven or heavy-bottomed pot over medium-high heat until crispy (7–8 minutes). Transfer to a paper towel–lined plate. Drain all but 2 tbsp bacon fat from the pot.
3. Add diced onion to the pot and sauté in bacon fat over medium heat until translucent (4–5 minutes). Add minced garlic and cook until fragrant (about 1–2 minutes).
4. Stir in uncooked rice, chili powder, cinnamon, nutmeg, allspice, cayenne, and garlic powder. Toast for 2 minutes, stirring frequently, until rice is lightly golden and fragrant.
5. Add pineapple (with juice), chicken broth, and lime juice. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 20 minutes, stirring once halfway through.
6. Stir in cooked chicken, black beans, and crispy bacon. Cover and remove from heat. Let rest 10 minutes to allow flavors to meld and rice to absorb any remaining liquid.
7. Fluff with a fork, garnish with fresh cilantro if desired, and serve warm.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 480kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 6g30%

Cholesterol 75mg25%

Sodium 620mg26%

Potassium 780mg23%

Total Carbohydrate 48g16%

Dietary Fiber 6g24%

Sugars 8g

Protein 28g57%

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Calcium 6 mg

Iron 20 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Brown rice option: Use 1½ cups broth + extra ½ cup added halfway through cooking; increase total cook time to 40–45 minutes.
• Vegetarian version: Omit chicken and bacon; use vegetable broth and add extra beans or diced bell peppers.
• Flavor boost: Sauté onions in bacon grease for a smoky depth—don’t skip this step!
• Storage: Keeps in the fridge for up to 3 days. Reheat with a splash of broth to refresh moisture.
• Freezing: Freeze in airtight containers for up to 1 month. Thaw overnight before reheating.

Keywords: Caribbean chicken and rice, one-pot meal, easy dinner recipe, tropical chicken, pineapple rice, spicy chicken rice, Caribbean-inspired dinner