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Pineapple Jerk Chicken and Rice Recipe

   
 

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     Pineapple Jerk Chicken and Rice

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   15 min, 30 cook

Ingredients
2 cups brown rice
1/4 cup extra-virgin olive oil
1 onion, chopped
1 jalapeno chile - stemmed, seeded, and finely chopped
1 and 1/2 lbs skinless, boneless chicken breasts, cut into 1-inch pieces
Salt and pepper
1/2 pineapple, cut into 3/4 inch pieces (about 3 cups)
1/2 cup jerk marinade, such as Lawry's
1 15-ounce can black beans, rinsed
 
1/2 cup chopped cilantro

Instructions
In a large pot of boiling, salted water, cook the rice, uncovered and stirring occasionally, until tender, about 30 minutes, drain.
Meanwhile, in a large skillet, heat 2 tbsps olive oil over medium heat. Add the onion and jalapeno and cook until the onion is browned, 7 minutes, transfer to a bowl.
Add the remaininr 2 tbsps olive oil to the same skillet and increase the heat to medium-high. Season the chicken with salt and pepper, then add to the pan and cook until browned, 5 to 7 minutes. Add the pineapple and jerk marinade and simmer until the chick is cooked through, 2 to 3 minutes. Stir in the onion mixture, black beans and cilantro; cook until the beans are heated through, about 1 minute. Season with salt and pepper and serve over rice.


Originally Submitted
8/9/2010





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