Making One Pan Jerk Chicken with Pineapple Coconut Rice is simple if you follow these steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Chicken: In a large bowl, rub the chicken thighs with jerk seasoning, ensuring they are well-coated.
3. Sear the Chicken: In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-7 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove the chicken and set aside.
4. Sauté Vegetables: In the same skillet, add the diced onion and bell peppers. Sauté for about 3-4 minutes until softened. Add minced garlic and cook for an additional minute.
5. Add Rice and Liquids: Stir in the jasmine rice, coconut milk, chicken broth, and pineapple chunks. Season with salt and pepper to taste.
6. Return Chicken to the Pan: Nestle the seared chicken thighs back into the skillet, skin-side up.
7. Bake: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
8. Rest: Remove from the oven and let the dish rest for 5 minutes before serving.
9. Garnish: Sprinkle with fresh cilantro or parsley for an added touch of color and flavor.

With these steps, you’ll have a mouthwatering One Pan Jerk Chicken with Pineapple Coconut Rice ready to delight your family and friends.