One Pan Caribbean Jerk Chicken with Pineapple-Coconut Rice

INGREDIENTS

For the chicken marinade:

boneless skinless chicken thighs (about 1.25-1.5 pounds)

1/2 tbsp

olive or avocado oil

3 cloves

garlic, minced

1 tbsp

freshly grated ginger

2 tbsp

gluten free soy sauce

1 tbsp

apple cider vinegar

1 tbsp

lime juice

1/2 tbsp

honey

1/2 tbsp

ground allspice

1/2 tsp

ground cinnamon

1 tsp

dried thyme

1/4 tsp

cayenne

1/2 tsp

sea salt

Freshly ground black pepper

For the veggies & rice:

1/2 tbsp

olive or avocado oil

bunch green onions, diced

large red bell pepper, cut into chunks

1 15 ounce can

lite coconut milk

1 cup

fresh or frozen pineapple chunks

1 cup

basmati white rice (don’t use brown, it will take too long to cook)**

To garnish:

Green onions

Fresh lime