Caribbean Jerk Chicken Legs with Coconut Rice and Pineapple Salsa

Transport your taste buds to the Caribbean with this vibrant dish of jerk-spiced chicken legs. The chicken is roasted until the skin is crispy and the meat is juicy, then topped with a bright pineapple salsa that balances heat with sweetness. On the side, enjoy fragrant coconut rice studded with pineapple and a squeeze of lime, plus tender roasted green beans.

This complete meal brings together bold spices, creamy coconut and fresh produce for a dinner that feels like a mini vacation. Best of all, it comes together in under an hour with simple ingredients you can find at any grocery store.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Smoky Cinnamon Paprika SpiceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a small bowl, combine the smoky cinnamon paprika spice and Cajun spice blend. Pat the chicken legs dry with paper towels, then season generously with the spice mixture, salt and pepper.
3. Place the chicken legs on the prepared baking sheet. Roast for 25-30 minutes or until the skin is crispy and the internal temperature reaches 165°F.
4. Meanwhile, in a small saucepan, combine the jasmine rice, coconut milk and 1/2 cup water. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until the rice is tender and liquid is absorbed. Fluff with a fork.
5. While the rice cooks, trim the green beans and place them on a separate baking sheet. Drizzle with oil, season with salt and pepper and roast for 12-15 minutes until tender and lightly charred.
6. Prepare the pineapple salsa: In a bowl, combine diced pineapple, minced chili pepper (if using), sliced scallions and a squeeze of lime juice. Season with a pinch of salt.
7. To serve, divide the coconut rice among plates. Top with roasted chicken legs and green beans. Spoon the pineapple salsa over the chicken. Garnish with extra scallion slices and lime wedges if desired.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead of chicken legs?

Yes, boneless thighs work well. Adjust cooking time to about 20-25 minutes or until they reach 165°F.

What can I substitute for coconut milk?

You can use light coconut milk or even chicken broth, but the rice will be less creamy and aromatic.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check spice blends for any added gluten if needed.