Pineapple Jerk Chicken recipe

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Ingredients

1 cup uncooked long-grain rice
1 pound boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces
1 teaspoon Jamaican jerk seasoning blend
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
½ cup jerk marinade

Nutrition Info

375.9 calories
carbohydrate: 60.7 g
cholesterol: 39 mg
fat: 4.3 g
fiber: 6.7 g
protein: 22 g
saturatedFat: 0.9 g
servingSize: -
sodium: 1204 mg
sugar: 20.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Prepare rice as label directs.

  2. 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.

  3. 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 8 to 10 minutes until chicken is tender, stirring occasionally.

  4. Serve jerk chicken mixture over rice.

Recipe Yield

6 servings

Recipe Note

Canned pineapple is harvested and packed at its peak of ripeness, making the can one of the best ways to deliver the fruit from its source to your table.

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