Because canned pineapple is harvested and packed at its peak of ripeness, its nutrients are locked in, making the can one of the best ways to deliver the fruit from its source to your family table.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
376 Calories
Recipe Instructions
Step 1
Prepare rice as label directs.
Step 2
Meanwhile, sprinkle chicken with jerk seasoning. In 12-inch skillet over medium-high heat, in hot oil, cook chicken pieces until browned on all sides, about 5 minutes. With slotted spoon, remove chicken to plate.
Step 3
In drippings remaining in skillet over medium heat, cook onion, about 5 minutes. Add chicken pieces, pineapple chunks, black beans, green chilies and jerk marinade. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 8 to 10 minutes until chicken is tender, stirring occasionally.
Step 4
Serve jerk chicken mixture over rice.
Ingredients
1 tablespoon vegetable oil
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can black beans, drained and rinsed
1 medium onion, diced
1 cup uncooked long-grain rice
1 pound boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces
