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Jerk Chicken With Rice, Black Beans, and Pineapple

Kana Okada
Serves 4 Hands-On Time: 25m Total Time: 25m

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

Quick Tip

The jerk sauce shouldn't overwhelm the other ingredients. Taste yours before adding it―if it's too spicy, cut the amount you use in half.

Nutritional Information

  • Per Serving
  • Calories 542Calories From Fat 10%
  • Fat  6g
  • Sat Fat  1g
  • Cholesterol  66mg
  • Sodium  357mg
  • Carbohydrate  73g
  • Fiber  11g
  • Sugar  7g
  • Protein  40g
What does this mean? See Nutrition 101.

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