A can of pineapple and a spicy seasoning blend completely transform a simple chicken and rice dinner making you feel like you just spent the whole day on the beach staring into the Caribbean with some mellow jams playing in the background and your favorite beverage in your hand. This is a TOTAL WIN when the fridge and pantry are starting to look a little scarce, remember that most spices are LOADED with antioxidants, vitamins and/or so many other nutrients that our bodies need to survive so on days that the fruits and veggies are getting low in the kitchen, use the veg you have and SPICE IT UP! (as much as you can handle…)


1 8oz can pineapple chunks or tidbits (IN JUICE not syrup)

2-3 chicken thighs
6-8 crimini mushrooms
2-4T Jamaican Jerk seasoning
Olive oil

1c dry brown rice
1c coconut water (or regular)
1c water


Drain pineapple juice into a 9×9 (8×8) dish. Lightly salt the chicken then marinade in the juice with mushrooms for 20-30 minutes (flip halfway if you remember).

Preheat oven to 375°F. Bring coconut water, water and pineapple chunks to a boil with a tiny pinch of salt. Add rice, stir reduce temperature to med-low, cover and let simmer for 20-30 minutes.

While the rice is cooking, pat chicken dry then dredge/rub the chicken and mushrooms with jerk seasoning all over (the more you add, the spicier). Place on a baking sheet, drizzle with olive oil and bake for 15-20 minutes (25-35 bone-in).

Leftovers make a GREAT lunch wrapped up with some spinach and shredded carrots!


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