Jerk Chicken With Rice, Black Beans, and Pineapple

Jerk Chicken With Rice, Black Beans, and Pineapple
Kana Okada

Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

1
cup
long-grain white rice
1/4
cup
cider vinegar
1/4
cup
spiced rum or orange juice
2
tablespoons
jerk sauce (such as Pickapeppa Sauce)
1
tablespoon
grated fresh ginger
4
6-ounce boneless, skinless chicken breasts
kosher salt and pepper
1
tablespoon
olive oil
1
15-ounce can black beans, drained and rinsed
8
ounces
fresh pineapple, cut into 1-inch pieces
1
bunch scallions, sliced

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, combine the vinegar, rum, jerk sauce, and ginger in a measuring cup or small bowl; set aside.
  3. Pound the chicken to an even thickness. Season with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Heat the oil in a skillet over medium heat. Add chicken and cook until browned, about 4 minutes per side. Remove from heat and add the vinegar mixture.
  5. Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes. Divide the chicken and sauce among plates.
  6. Stir the beans into the rice. In a medium bowl, combine the pineapple and scallions. Serve the rice and pineapple mixtures with the chicken.
Kate Merker
January 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 10 %
  • Fat 6 g
  • Sat Fat 1 g
  • Cholesterol 66 mg
  • Sodium 357 mg
  • Carbohydrate 73 g
  • Fiber 11 g
  • Sugar 7 g
  • Protein 40 g
What does this mean? See Nutrition 101.