Yield
4 servings (serving size: 1 chicken breast half, 1/2 cup bean mixture, and 1 tablespoon cilantro)

Toss a green salad while the chicken cooks, then serve it with rice for a complete meal. To save time, use drained canned pineapple tidbits in place of fresh fruit.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

Yucko

Logan0830
June 11, 2017
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.

Velasburg's Review

diane32922
May 21, 2012
Super tasty! Used canned pineapple and it was great.

LutzCat's Review

LFreels
September 05, 2010
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.

Jeanob14's Review

bamafan
January 19, 2009
Super easy weeknight meal. I like to use bite size pieces of chicken instead of the whole breast and add a little bit of cumin along with the other spices. Delicious!

CookingInIowa's Review

bubby427
November 16, 2010
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!

Logan0830's Review

Jeanob14
June 25, 2011
We enjoy this quick and easy recipe. We use canned pineapple for this recipe. To give the dish more flavor, we cook the rice in the pineapple juice instead of water.

bubby427's Review

Velasburg
June 28, 2009
Quick and easy. I marinated the chicken with the spices, lime, and olive oil for three minutes before grilling. Served with yellow rice. Will make again.

LFreels's Review

LutzCat
March 03, 2009
This recipe was fabulous. The seasoning on the chicken really brought out the flavors of the bean mixture. I was surprised to find such a great tasting dish that takes very little time to make.

bamafan's Review

CookingInIowa
January 15, 2009
Easy to fix and has great flavor. Already fixed several times since recipe was found 1 month ago.