Pineapple Jerk Chicken

Make pineapple jerk chicken with canned pineapple. Because canned pineapple is harvested and packed at its peak of ripeness, its nutrients are locked in, making the can one of the best ways to deliver the fruit from its source to your family table.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 376 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 (20 ounce) can pineapple chunks, drained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 medium onion, diced
• 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 (4.5 ounce) can chopped green chilies
• ½ cup jerk marinade

Recipe Instructions

Step 1

Prepare rice according to package directions.

Step 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.

Step 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.

Step 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.

Step 5

Serve jerk chicken mixture over cooked rice.