tropical fried rice

This tropical coconut fried rice tastes like vacation on a plate! With coconut-flavored Jasmine rice, fresh pineapple chunks, and spicy Jamaican Jerk marinated chicken, this delicious Caribbean fried rice has all the flavors of the tropics!

Tropical Jerk Chicken Fried Rice

chicken thighs,

high heat oil

butter

garlic,

pineapple,

peas,

½ bell pepper, chopped (or sub 3 mini sweet peppers chopped)

green onions, sliced (whites and greens divided)

soy sauce

Thai sweet chili sauce

toasted coconut, sliced green onions (for garnish)

Jasmine rice

coconut milk (like Thai Kitchen brand)

water

sugar

green onions

habanero peppers (stems removed)

onion

garlic (peeled)

juice of 1 lime

olive oil

apple cider vinegar

ginger

brown sugar

all spice

black pepper

thyme

salt

cinnamon

nutmeg

One day ahead: Make the coconut rice. Whisk together canned coconut milk, water, and sugar in a medium bowl until coconut milk is smooth. Add the mixture to a rice cooker with the jasmine rice and butter. Cook the rice until done. Then spread into an even layer on a large sheet tray. Cover the tray with plastic wrap and refrigerate overnight. *You can also cook the rice about 3 hours in advance, and allow to cool on a sheet tray on the countertop.

One day ahead: Make the jerk marinade. Add all jerk marinade ingredients to a large blender cup. Blend until smooth. Pour ½ of the jerk marinade into a large bowl with the cut chicken pieces. Mix together to evenly coat all pieces of chicken. Cover the bowl with plastic wrap and refrigerate overnight, or at least 4 hours. *See notes on marinade.

Heat griddle on medium heat until it reaches about 400-425℉. Then add about 2 tablespoons of oil and spread it around with your spatula.

Add the cooked and cooled Jasmine rice to the oiled surface, spreading it out into a thin even layer to begin to warm and toast. Allow the rice to fry untouched for about 2-3 minutes, and then sauté together for about 1 minute. Then, spread the rice back out and make a “well” in the center. Add the butter and garlic to the rice well. Right before the garlic starts to burn, after about 1 minute, stir fry the rice, butter, and garlic together.

Immediately after adding the rice to the griddle, add the chopped pineapple, bell peppers, onions, and whites of the green onions to a separate area of the griddle. Allow the veggies to start cooking and developing a slight char, then sauté together.

Add the vegetables, pineapple, and fried rice together. Add the green peas. Pour on the soy sauce and Thai sweet chili sauce. Toss to combine all ingredients. Then move the tropical fried rice to the cooler side of the griddle while the chicken cooks, or remove from the griddle if needed.

Add about 1 tablespoon of cooking oil to a clear area on the griddle. Place your marinated jerk chicken on the hot surface to cook, leaving space between each piece. Allow the chicken to cook untouched on the first side about 3-4 minutes to develop a char, and then flip the pieces to the second side. When the chicken is almost cooked through, you can sauté it together and continue cooking until done.

Add your cooked chicken to the fried rice, toss everything together, and turn off the heat. Sprinkle in the green onion tops and toss the jerk chicken fried rice briefly to combine all ingredients.

Transfer the jerk chicken fried rice to a plate, and sprinkle with the toasted coconut and green onion for garnish. Serve immediately.

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Top 1 tropical fried rice recipes from across the web

The most viewed tropical fried rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Tropical Jerk Chicken Fried Rice

The most viewed tropical fried rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine