I really liked how the flavor of the bell pepper comes through in the rice. I like to use canned coconut cream instead of canned coconut milk.
2 large chicken breasts, butterflied or split into four pieces if they are thick
1 teaspoon cooking oil, of your choice
1 teaspoon honey
1 clove garlic
1 pinch lemon zest or dried lemon peel
3 teaspoons soy sauce
1 teaspoon apple cider vinegar
1 teaspoon fresh ginger
3 teaspoons jerk seasoning
1 bell pepper, diced
1 cup white rice
1 can coconut milk or coconut cream, microwaved for 20 seconds and stirred until smooth
1 cup pineapple chunks, fresh or frozen
(This is a one pan meal, you will need a lidded skillet large enough to contain the entire recipe. )
Place all of the marinade ingredients into a gallon ziplock bag or sealable tupperware bowl. Add the chicken and marinate in the fridge for several hours.
Add the marinated chicken to a skillet, preheated to med-high heat and braise both sides of the chicken. and set aside. Reduce the heat and add the remaining marinade, the bell pepper and shallot. Stir until the onion is slightly translucent and all of the liquid is just evaporated.
Add the coconut cream and bring to a boil, stir in the rice and the pineapple chunks. Manouver the chicken back down into the pan with the rice surrounding it.
Cover the pan and reduce heat to low. Simmer for 20-25 minutes until the rice is done and the chicken is cooked through. Careful, if you have the heat on anything above the lowest setting to maintain your simmering you may burn the rice.