2 tablespoons jerk sauce (such as Pickapeppa Sauce)
1 tablespoon grated fresh ginger
4 6-ounce boneless, skinless chicken breasts
Kosher salt and pepper
1 tablespoon olive oil
1 15-ounce can black beans, drained and rinsed
8 ounces fresh pineapple, cut into 1-inch pieces
1 bunch scallions, sliced
How to Make It
Cook the rice according to the package directions.
Combine the vinegar, rum, jerk sauce, and ginger in a measuring cup or small bowl; set aside.
Pound the chicken to an even thickness. Season it with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat the oil in a skillet over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Remove from heat and add the vinegar mixture. Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes. Divide the chicken and sauce among plates.
Stir the beans into the rice. In a medium bowl, combine the pineapple and scallions. Serve both with the chicken.
Tip: The chili peppers in jerk sauce shouldn't overwhelm the other ingredients. Taste yours before adding it to a dish. If the sauce is too spicy, cut the amount you use in the recipe by half.
This was pretty delicious, but my house smelled like apple cider vinegar after I made this. Perhaps seasoned rice vinegar could be substituted. I mixed the pineapple chunks into the rice and black beans and added a little cilantro for extra flavor. I will probably try this again with a different vinegar.
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