4 servings (serving size: 1 chicken breast half, 1/2 cup bean mixture, and 1 tablespoon cilantro)
1/2 cup diced fresh pineapple
2 tablespoons rice vinegar
1 tablespoon orange marmalade
1 (15-ounce) can black beans, rinsed and drained
1/4 teaspoon ground red pepper, divided
1/2 teaspoon salt
1/2 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup chopped fresh cilantro
How to Make It
Combine the first 4 ingredients in a medium saucepan; add 1/8 teaspoon pepper. Bring to a simmer over medium heat; cook 1 minute or until thoroughly heated. Keep warm.
Heat a large nonstick skillet over medium heat. Combine the remaining 1/8 teaspoon pepper, salt, and paprika, and sprinkle evenly over chicken. Coat the chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Serve with bean mixture; sprinkle with cilantro.
This was one of the weirdest tasting things I've ever cooked. The black beans and pineapple definitely did not go together and the marmalade did little to make them compatible. I live in Florida and have cooked and eaten Cuban food many times and I can't see a bit of authenticity in this recipe. One of the very few times I have pitched a Cooking Light recipe after trying it. Very disappointing.
Very quick to put together and quite tasty for the amount of effort put into it. Served with carrot rice, CL's spiced marinated tomatoes, balsamic strawberries and white wine. Probably wouldn't serve this as a company meal, but I'll definitely be making again as it's a solid everyday dish.
A great quick recipe. We like spicy food, so we increased the cayenne. There was no marmalade on hand, so we substituted hot pepper jelly. We used frozen pineapple, so we simmered it with the vinegar, cayenne, and jelly for a bit before adding the beans and then warming it through. Next time we might macerate some of the beans before adding to the sauce to make it more cohesive. A generous sprinkling of lime juice over the final product added brightness. We served the dish with leftover brown rice, reheated with the addition of tomatillo salsa and olive oil. Enjoy!