Pineapple Jerk Chicken
By Fruits & Veggies - More Matters
The secret to success in this Pineapple Jerk Chicken dish is the canned ingredients.
1 cup long-grain rice
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon Jamaican jerk blend seasoning
1 tablespoon vegetable oil
1 medium onion, diced
1 (20-ounce) can pineapple chunks, drained
1 (15-ounce) can black beans, drained and rinsed
1 (4.5-ounce) can chopped green chilies
1/2 cup jerk marinade
Prepare rice as label directs.
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.
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 10 minutes until chicken is tender, stirring occasionally.
Serve jerk chicken mixture over rice.
- Calories: 310
- Carbohydrates: 4.5g
- Total Fat: 4.5g
- Cholesterol: 40mg
- Saturated Fat: 0.5g
- Dietary Fiber: 7g
- % of Calories from Fat: %
- Sodium: 490 mg
- Protein: 20g
- Recipe Credit
Recipe courtesy of CansGetYouCooking.com.
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