Jerk Chicken With Rice, Black Beans, and Pineapple

Photo by Kana Okada
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 542 calories
    • Calories 10 calories from fat
    • Fat 6 g
    • Sat Fat 1 g
    • Cholesterol 66 mg
    • Sodium 357 mg
    • Protein 40 g
    • Carbohydrate 73 g
    • Sugar 7 g
    • Fiber 11 g


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


  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.