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

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.

Did you try this recipe? How did you like it?

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