Jerk Chicken With Rice, Black Beans, And Pineapple Recipe

4

Ingredients

1 c. long-grain white rice
1/4 c. cider vinegar
1/4 c. spiced rum or orange juice
2 tbsp. jerk sauce (such as pickapeppa sauce)
1 tbsp. grated fresh ginger
4 6-oz. boneless, skinless chicken breasts
kosher salt and pepper
1 tbsp. olive oil
1 15 oz. can black beans, drained and rinsed
8 oz. fresh pineapple, cut into 1-inch pieces
1 bunch scallions, sliced

Preparation

Step 1

Cook the rice according to the package direction. Combine the vinegar, rum, jerk sauce, and ginger in a measuring cup or small bowl; set aside. Pound the chicken to an even thickness. Season it with 1/2 teaspoon salt and 1/4 teaspoon pepper. 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. Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes. Divide the chicken and sauce among plates. Stir the beans into the rice. In a medium bowl, combine the pineapple and scallions. Serve both with the chicken.