Caribbean Chicken with Pineapple Black Bean Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
vegetable cooking spray1 1/2 lbs skinless chicken breasts (or tenders)1 large red bell pepper, sliced6 green onions, with tops, sliced3 cloves garlic, crushed2 jalapeno peppers, veins and seeds discarded, minced2 tsp ginger, minced1-2/3 cups Fit & Active fat free, low sodium chicken broth2 cups pineapple cubes1/2 cup prepared mango chutney2 tbsp light brown sugar, packed1 tbsp curry powder2 tbsp cornstarch1/4 cup cold water1 can (15 oz) black beans, rinsed and drained4 cups cooked rice, warm
Spray large skillet with cooking spray; heat over medium heat until hot. Cook chicken breasts over medium heat until browned, 5-7 minutes on each side; sprinkle lightly with salt and pepper.
Transfer chicken to 13x9 in. baking pan. Spray medium skillet with cooking spray; heat over medium heat until hot. Sauté red pepper, onions, garlic, jalapeno pepper, and ginger root until onions are tender, about 5 minutes. Stir in chicken broth, pineapple, chutney, brown sugar, and curry powder; heat to boiling. Pour mixture over chicken. Bake uncovered, until chicken is tender and juices run clear when pierced with a fork, about 30 minutes.
Arrange chicken on serving platter; transfer pineapple mixture to large skillet; heat to boiling. Mix cornstarch and cold water; stir into pineapple mixture. Boil, stirring constantly, until thickened about 1 minute. Stir in black beans; cook over medium heat 2-3 minutes. Spoon pineapple-bean mixture over chicken; serve with rice.
Number of Servings: 5
Recipe submitted by SparkPeople user EMILYSM679.
Transfer chicken to 13x9 in. baking pan. Spray medium skillet with cooking spray; heat over medium heat until hot. Sauté red pepper, onions, garlic, jalapeno pepper, and ginger root until onions are tender, about 5 minutes. Stir in chicken broth, pineapple, chutney, brown sugar, and curry powder; heat to boiling. Pour mixture over chicken. Bake uncovered, until chicken is tender and juices run clear when pierced with a fork, about 30 minutes.
Arrange chicken on serving platter; transfer pineapple mixture to large skillet; heat to boiling. Mix cornstarch and cold water; stir into pineapple mixture. Boil, stirring constantly, until thickened about 1 minute. Stir in black beans; cook over medium heat 2-3 minutes. Spoon pineapple-bean mixture over chicken; serve with rice.
Number of Servings: 5
Recipe submitted by SparkPeople user EMILYSM679.
Nutritional Info Amount Per Serving
- Calories: 563.5
- Total Fat: 3.7 g
- Cholesterol: 109.5 mg
- Sodium: 574.4 mg
- Total Carbs: 77.7 g
- Dietary Fiber: 8.4 g
- Protein: 51.3 g
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