Pineapple Jerk Chicken

Ingredients

• cup uncooked long-grain rice
• pound boneless skinless chicken breasts, cut into 1/2- to 3/4-inch piece s
• teaspoon Jamaican jerk seasoning blend
• tablespoon vegetable oil
• medium onion, diced
• (20 ounce) can pineapple chunks, drained
• (15 ounce) can black beans, drained and rinsed
• (4.5 ounce) can chopped green chilies
• 1/2 cup jerk marinade

Instructions

1. Prepare rice according to package directions.
2. Meanwhile, warm oil in a 12 inch skillet over medium high heat. Sprinkle chicken with jerk seasoning. Cook chicken pieces in hot oil until browned on all sides, about 5 minutes. Use a slotted spoon to transfer chicken to a plate.
3. Cook onion with drippings in the skillet over medium heat until softened, about 5 minutes. Return chicken pieces to the skillet along with pineapple chunks, black beans, green chilies, and jerk marinade.
4. Bring to a boil over high heat, then reduce heat to low. Cover and simmer, stirring occasionally, until chicken is tender, 8 to 10 minutes.
5. Serve jerk chicken mixture over cooked rice. Lori Baker Pizzarro