Pineapple Jerk Chicken and Rice

I made this dish for the very first time just a few days ago, and it came out so good I must tell you about it.  Normally I steer clear of dishes that I think will be very spicy.  From what I know about jerk seasoning, it is quite “hot”  since Scotch Bonnet peppers are usually  amongst the ingredients.  But on reviewing the ingredient list on the bottle of jerk seasoning marinade I became convinced that it would be OK.  So I purchased the suggested brand:  Lawrys Jerk Marinade, and proceeded with the recipe.

This is a one-dish meal featuring chicken breasts, pineapple, black beans, cilantro, onions and the jerk marinade served over brown rice.  It goes together quickly once you have everything prepped.   Mr. D.,  a person who likes spicy foods, was very complimentary when he tasted it.   It does have some heat to it especially with the jalapeño  chile in it, but I could tolerate and even enjoy it, so I know I will be making this dish again.

INGREDIENTS 

SERVES    4

  • 2 cups brown rice,  or 2 bags Boil-in-Bag brown rice, such as Uncle Ben’s
  • 1/4 cup Olive oil
  • 1 onion, chopped
  • 1 jalapeño chile–stemmed, seeded and finely chopped
  • 1 1/2 pounds skinless boneless chicken breasts, cut into 1-inch pieces
  • salt and pepper
  • 1/2 fresh pineapple cut into 3/4 inch pieces  (about 3 cups)
  • 1/2 cup jerk marinade, such as Lawry’s
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1/2 cup chopped cilantro

1.  In a large pot of boiling, salted water, cook the rice, uncovered and stirring occasionally, until tender, about 30 minutes;  drain.  If using bagged rice, cook in boiling water 10-12 minutes, as package directs.

2.  Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat.  Add the onion and jalapeño and cook until the onion is browned, 7 minutes;  transfer to a bowl.

3.  Add the remaining 2 tablespoons olive oil to the same skillet and increase the heat to medium-high.  Season the chicken with salt and pepper, then add to the pan and cook until browned, 5 to 7 minutes.  Add the pineapple and jerk marinade and simmer until the chicken is cooked through, another 2-3 minutes.

4.  Stir in the onion mixture, black beans and cilantro; cook until the beans are heated through, about 1 minute.  Season with salt and pepper and serve over the rice.

SOURCE:   Every Day with Rachael Ray

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