Caribbean Chicken with Pineapple Black Bean Sauce

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.