Source: America's Favorite Food Associations

Caribbean Chicken
Caribbean chicken with pineapple-black bean sauce.
Serves: 6
Prep Time: 20 minutes
Cook Time: 35 minutes


Vegetable cooking spray
6 small Boneless skinless chicken breast halves, (1 1/2 pounds)
salt and pepper
1 large sweet red pepper, sliced
6 green onions, and tops, sliced
3 cloves garlic, minced
1-2 jalapeño pepper, veins and seeds disgarded, minced
2 teaspoons ginger root, minced
2 cups pineapple, cubed
1/2 cup mango chutney
2 tablespoons light brown sugar, packed
2-3 teaspoons curry powder
2 tablespoons cornstarch
1/4 cup cold water
1 can (15 1/2 ounces) black beans, drained and rinsed
4 cups cooked rice, warm
1 can (14 oz.) chicken broth

Spray large skillet with cooking spray; heat over medium heat until hot. Cook chicken breasts over medium heat until browned, 5 to7 minutes on each side; sprinkle lightly with salt and pepper. Transfer chicken to 13 x 9 inch 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 to 3 minutes. Spoon pineapple-bean mixture over chicken; serve with rice.