Photo: Kana Okada
Prep Time
25 Mins
Makes 4 servings

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.

Ratings & Reviews

HDizzle's Review

September 18, 2009
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.