Rating: 3.5 stars
60 Ratings
  • 5 star values: 10
  • 4 star values: 20
  • 3 star values: 16
  • 2 star values: 10
  • 1 star values: 4
Kate Merker

Gallery

Credit: Kana Okada

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions.

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  • Meanwhile, combine the vinegar, rum, jerk sauce, and ginger in a measuring cup or small bowl; set aside.

  • Pound the chicken to an even thickness. Season with ½ teaspoon salt and ¼ teaspoon pepper.

  • 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.

  • Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes. Divide the chicken and sauce among plates.

  • Stir the beans into the rice. In a medium bowl, combine the pineapple and scallions. Serve the rice and pineapple mixtures with the chicken.

Nutrition Facts

542 calories; calories from fat 10%; fat 6g; saturated fat 1g; cholesterol 66mg; sodium 357mg; carbohydrates 73g; fiber 11g; sugars 7g; protein 40g.
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