High-Protein Jamaican Jerk Chickpea & Coconut Rice Skillet with Quick Pineapple Salsa

This Caribbean-inspired skillet combines fiery jerk-seasoned chickpeas with creamy coconut rice for an explosive flavor experience. The quick pineapple salsa adds bright freshness while keeping prep time under 35 minutes. Perfect for meal prep or busy weeknights needing bold, plant-powered nutrition.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 tbsp Jamaican jerk seasoning
• 2 cans (15oz) chickpeas, drained
• 1 cup jasmine rice
• 1 can (13.5oz) coconut milk
• 1 cup pineapple chunks (fresh or canned)
• 1/2 red onion, finely diced
• 1 lime (juiced + zest)
• 1/4 cup cilantro, chopped
• 2 tbsp coconut oil
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 cup vegetable broth

Instructions

1. Heat coconut oil in large skillet over medium. Sauté red onion and bell pepper 3 minutes.
2. Add garlic and jerk seasoning; toast 1 minute until fragrant.
3. Stir in chickpeas, coating thoroughly with spice mixture.
4. Pour in coconut milk, vegetable broth, and rice. Bring to simmer.
5. Cover and cook 15-18 minutes until liquid is absorbed.
6. Meanwhile, combine pineapple, half the red onion, lime juice/zest, and cilantro for salsa.
7. Fluff rice with fork, then top skillet with pineapple salsa.
8. Garnish with extra cilantro and lime wedges before serving.

Chef's Note

Toast jerk seasoning in oil first to unlock maximum flavor - this technique amplifies the allspice and scotch bonnet notes!

Make-Ahead Tips

Store cooled skillet (without salsa) in airtight container for 4 days. Add fresh salsa before serving.

Substitutions

Swap chickpeas for black beans or tofu; use mango instead of pineapple; replace coconut milk with cashew cream.