Jamaican Jerk Chicken with Coconut Rice & Grilled Pineapple

Make the jerk marinade: In a food processor, combine 6 chopped scallions, 4 garlic cloves, 1-inch peeled ginger, 1 seeded scotch bonnet pepper (wear gloves!), 2 tablespoons thyme leaves, 1 tablespoon allspice, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 2 tablespoons brown sugar, 3 tablespoons soy sauce, 2 tablespoons lime juice, 2 tablespoons vegetable oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pulse until a paste forms.

Place chicken thighs in a large zip-top bag and add the jerk marinade. Massage to coat evenly, then seal the bag and refrigerate for at least 30 minutes, preferably 2-4 hours.

Preheat grill to medium-high heat (about 375-400°F). If using an oven, preheat to 375°F.

Remove chicken from marinade, shaking off excess. For grilling: place chicken skin-side down and grill for 8-10 minutes until grill marks appear. Flip and cook another 20-25 minutes until internal temperature reaches 165°F. For oven: place on a lined baking sheet and bake for 35-40 minutes until internal temperature reaches 165°F.

While chicken cooks, prepare the coconut rice. Rinse 2 cups jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 1 can coconut milk, 1 cup water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.

Cut the pineapple into 1/2-inch thick rings, removing the core. Brush each side with 2 tablespoons honey.

When chicken is almost done, grill pineapple slices for 2-3 minutes per side until caramelized with grill marks.

Fluff the coconut rice with a fork and let it rest covered for 5 minutes.

Slice the grilled pineapple into smaller pieces.

Serve the jerk chicken with coconut rice and grilled pineapple. Garnish with chopped fresh cilantro and lime wedges.