Pineapple Jerk Chicken and Rice

Thursday, March 11, 2010

Spicy and fragrant!  Great for a dinner party or a dinner with your hubby!  So easy!

Submitted by:  Dana Newbrough
Taken from:  Everyday with Rachel Ray (

Cook time:  30 min.               Prep time:  15 min                  Serves: 4

     -  2 cups brown or white uncooked, long grained rice
     -  4 Tbl. extra-virgin olive oil
     -  1 onion, chopped
     -  1 jalapeno chile - stemmed, seeded and finely chopped
     -  1 1/2 lbs skinless, boneless chicken breasts, cut into 1 inch pieces
     -  Salt and pepper to taste
     -  1 large can of cut pineapple, drained

    -  1/2 c. jerk marinade, such as Lawry's
     -  1 (15 oz) can black beans, rinsed
     -  1/2 c. chopped, fresh cilantro

1)  In a large pot of boiling, salted water (~4 cups - refer to specific package directions), cook the rice; stirring occassionally until tender, about 30 minutes.  Drain.
2)  Meanwhile, in a large skillet, heat 2 Tbl. olive oil over medium heat.  Add the onion and jalapeno and cook until the onion is browned (~ 7 min); transfer to a bowl.
3)  Add the remaining 2 Tbl. 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, 5-7 min. 
4)  Add the pineapple and jerk marinade and simmer until the chicken is cooked through, 2-3 min.  Stir in the onion mixture, black beans and cilantro; cook until the beans are heated through, about 1 min.  Season with salt and pepper and serve over rice.

-  Use cilantro leaves and stems for texture and flavor
-  Leave in the jalapeno seeds for extra heat
-  Roll up hot leftovers in a wrap with some sour cream.
-  Great to pair with a crisp, pear-scented pinot gris.


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