- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 520.6
- Total Fat: 9.1 g
- Cholesterol: 20.6 mg
- Sodium: 574.9 mg
- Total Carbs: 90.1 g
- Dietary Fiber: 10.1 g
- Protein: 19.6 g
Rachel Ray Pineapple Jerk Chicken & RiceSubmitted by: FITMAMABEAR7
2 cups brown rice
2 tbsp extra-virgin 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 pineapple, cut into 3/4-inch pieces (about 3 cups)
1/2 cup jerk marinade, such as Lawry's
One 15-ounce can black beans, rinsed
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, 2 to 3 minutes. 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.
Number of Servings: 4
Recipe submitted by SparkPeople user FITMAMABEAR7.