Jerk Chicken with Rice, Black Beans, and Pineapple

Categories: poultry

Ingredients

• * 1 cup long-grain white rice
• * 1/4 cup cider vinegar
• * 1/4 cup spiced rum or orange juice
• * 2 tablespoons jerk sauce (such as Pickapeppa Sauce)
• * 1 tablespoon grated fresh ginger
• * 4 6-ounce boneless, skinless chicken breasts
• * Kosher salt and pepper
• * 1 tablespoon olive oil
• * 1 15-ounce can black beans, drained and rinsed
• * 8 ounces fresh pineapple, cut into 1-inch pieces
• * 1 bunch scallions, sliced

Directions

1. Cook the rice according to the package directions.

2. Combine the vinegar, rum, jerk sauce, and ginger in a measuring cup or small bowl; set aside.

3. Pound the chicken to an even thickness. Season it with 1/2 teaspoon salt and 1/4 teaspoon pepper.

4. 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.

5. Stir the beans into the rice. In a medium bowl, combine the pineapple and scallions. Serve both with the chicken.

6. Tip: The chili peppers in jerk sauce shouldn’t overwhelm the other ingredients. Taste yours before adding it to a dish. If the sauce is too spicy, cut the amount you use in the recipe by half.

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