Caribbean Chicken with Pineapple Black Bean Sauce

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Caribbean Chicken with Pineapple Black Bean Sauce calories by ingredient
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Number of Servings: 5


    vegetable cooking spray
    1 1/2 lbs skinless chicken breasts (or tenders)
    1 large red bell pepper, sliced
    6 green onions, with tops, sliced
    3 cloves garlic, crushed
    2 jalapeno peppers, veins and seeds discarded, minced
    2 tsp ginger, minced
    1-2/3 cups Fit & Active fat free, low sodium chicken broth
    2 cups pineapple cubes
    1/2 cup prepared mango chutney
    2 tbsp light brown sugar, packed
    1 tbsp curry powder
    2 tbsp cornstarch
    1/4 cup cold water
    1 can (15 oz) black beans, rinsed and drained
    4 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.

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