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PINEAPPLE JERK CHICKEN & RICE
The secret to success in this Pineapple Jerk Chicken dish is the canned ingredients. Fresh fruits and vegetables are harvested at their peak of ripeness and canned within hours, making the can one of the best ways to lock in nutrients and get food from its source to your family table. |
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INGREDIENTS:1 cup long-grain rice1 pound boneless skinless chicken breasts, cut into 1-inch pieces 1 teaspoon Jamaican jerk blend seasoning 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 1/2 cup jerk marinade |
PREPARATION:Prepare rice as label directs.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. 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 10 minutes until chicken is tender, stirring occasionally. Serve jerk chicken mixture over rice. |