1 jalapeno chile, stemmed, seeded and finely chopped
1 1/2 lbs skinless, boneless chicken breasts, cut into 1 inch pieces
Salt & pepper
1/2 pineapple, cut into 3/4 inch pieces - I used pineapple tidbits
1/2 cup Lawrys Carribean Jerk Marinade
One 15 oz can black beans, rinsed
1/2 cup chopped cilantro
Instructions
In a large pot of boiling, salted water, cook the rice, uncovered and stirring occasionally, until tender, about 30 mins; drain.
Meanwhile, in a large skillet, heat 2 tbsp olive oil over medium heat. Add the onion and jalapeno and cook until the onion is browned, 7 mins; transfer to a bowl.
Add the remaining 2 tbsp olive oil to the same skillet and increase the heat to medium-high. Season the chicken with salt & pepper, then add to th pan and cook until browned, 5 - 7 mins. Add the pineapple and jerk marinade and simmer until the chicken is cooked through, 2 - 3 mins. Stir in the onion mixture, black beans and cilantro; cook until the beans are heated through, about 1 min. Season with salt & pepper and serve over rice.
Originally Submitted
8/2/2010
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