How about this:
Jerk Chicken With Rice, Black Beans, and Pineapple
Makes 4 servings
Hands-on Time: 0hr 25m
Total Time: 0hr 50m
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.
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.
Nutrition Per Serving
Calories 542; Calories From Fat 10%; Fat 6g; Sat Fat 1g; Cholesterol 66mg; Sodium 357mg; Carbohydrate 73g; Fiber 11g; Sugar 7g; Protein 40g
