Pineapple Jerk Chicken and Rice

Submitted by JulieCHopp

"The is a great chicken and rice dish that comes together very quicky. The recipe idea came from Rachel Ray, I made a few changes for our tastes."

 

• Ready In: 1hr 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 1 yellow pepper, chopped
• 1 red pepper, chopped
• 1 orange bell pepper, chopped
• 1 serrano pepper, chopped
• 4 boneless skinless chicken breasts, cut into 2-inch pieces
• 3 cups pineapple, fresh cut into 3/4 inch chunks
• 12 ounces Caribbean jerk marinade, brand of your choice
• 15 ounces black beans, rinsed
• 1⁄2 cup cilantro, chopped

directions

1. Add marinade and chicken pieces together in a ziplock bag and let marinate for at least 1 hour.
2. In a large skillet heat 2 TBS oil over medium heat. Add the onion, and all peppers and cook until until onions begin to brown, about 10 minutes. Using a slotted spoon transfer to a bowl.
3. Use same skillet and increase heat to med-high. Add chicken pieces, discarding any left over marinade, and cook until browned, 5 - 7 minutes. Add the pineapple, pepper/onion mixture and black beans and simmer just until heated through 2 - 3 minutes. Add cilantro, cook about 1 more minute.
4. Serve over rice.

Reviews

[rkjb85]

I used crushed pineapple since that's what I had on hand. Flavor is very good but it's a little dry for my family. Added some pineapple juice and more marinade at the end of the dish.