Rachel Ray Pineapple Jerk Chicken & Rice

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Nutritional Info
  • 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

View full nutritional breakdown of Rachel Ray Pineapple Jerk Chicken & Rice calories by ingredient
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Number of Servings: 4


    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


1.In a large pot of boiling, salted water, cook the rice, uncovered and stirring occasionally, until tender, about 30 minutes; drain.

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.

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