- Calories 542
- Caloriesfromfat 10%
- Fat 6g
- Satfat 1g
- Cholesterol 66mg
- Sodium 357mg
- Carbohydrate 73g
- Fiber 11g
- Sugars 7g
- Protein 40g
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.