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Jerk Chicken with Rice, Black Beans, and Pineapple

Photo: Kana Okada
Prep time 25 mins
Yield Makes 4 servings


  • 1 cup long-grain white rice
  • 1/4 cup cider vinegar
  • 1/4 cup spiced rum or orange juice
  • 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

Nutrition Information

  • calories 542
  • caloriesfromfat 10 %
  • fat 6 g
  • satfat 1 g
  • cholesterol 66 mg
  • sodium 357 mg
  • carbohydrate 73 g
  • fiber 11 g
  • sugars 7 g
  • protein 40 g

How to Make It

  1. 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.