I tried this recipe out of the Rachael Ray Magazine and we really liked it! I'll definitely make it again sometime.
Pineapple Jerk Chicken and Rice
2 cups white or brown rice
¼ cup extra-virgin olive oil
1 onion, chopped
1 jalapeno chile—stemmed, seeded, and finely chopped
1 ½ pounds skinless, boneless chicken breasts, cut into 1-inch pieces
Salt and pepper
½ pineapple, cut into ¾-inch pieces (about 3 cups)
½ cup jerk marinade, such as Lawry’s
1 15-oz can black beans, rinsed
½ cup chopped cilantro
1. Cook rice in salted water.
2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and jalapeno and cook until the onion is browned, 7 minutes; transfer to a bowl.
3. Add the remaining 2 tablespoons olive oil to the same skillet and increase the heat to medium-high. Season the chicken with salt and pepper, then add to the pan and cook until browned, 5 to 7 minutes. Add the pineapple and jerk marinade and simmer until the chicken is cooked through, 2 to 3 minutes. Stir in the onion mixture, black beans and cilantro; cook until the beans are heated through, about 1 minute. Season with salt and pepper and serve over the rice.
Pineapple Jerk Chicken and Rice
2 cups white or brown rice
¼ cup extra-virgin olive oil
1 onion, chopped
1 jalapeno chile—stemmed, seeded, and finely chopped
1 ½ pounds skinless, boneless chicken breasts, cut into 1-inch pieces
Salt and pepper
½ pineapple, cut into ¾-inch pieces (about 3 cups)
½ cup jerk marinade, such as Lawry’s
1 15-oz can black beans, rinsed
½ cup chopped cilantro
1. Cook rice in salted water.
2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and jalapeno and cook until the onion is browned, 7 minutes; transfer to a bowl.
3. Add the remaining 2 tablespoons olive oil to the same skillet and increase the heat to medium-high. Season the chicken with salt and pepper, then add to the pan and cook until browned, 5 to 7 minutes. Add the pineapple and jerk marinade and simmer until the chicken is cooked through, 2 to 3 minutes. Stir in the onion mixture, black beans and cilantro; cook until the beans are heated through, about 1 minute. Season with salt and pepper and serve over the rice.
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