Good Supper!

I made some Pineapple Jerk Chicken for supper this evening.  It was so good!  I found the recipe in the Every Day with Rachel Ray magazine!


Serves 4 Prep 15 min Cook 30 min
Ingredients:
-  2 Tbl. extra-virgin olive oil
    

-  1 onion, chopped
    

-  1 jalapeno chile - stemmed, seeded and finely chopped
    

-  4 servings skinless, boneless chicken breasts, cut into 1 inch pieces
    

-  Salt and pepper to taste
    

-  3 cups fresh pineapple chunks  

 -  1/2 c. jerk marinade    

-  1 (15 oz) can black beans, rinsed     

-  1/2 c. chopped, fresh cilantro

-  2 cups brown instant rice 

Directions:

In a large skillet, heat 2 Tbl. olive oil over medium heat.  Add the onion and jalapeno and cook until the onion is browned (~ 7 min); transfer to a bowl.


Increase the heat to medium-high.  Season the chicken with salt and pepper, then add to the pan and cook until browned, 5-7 min. 

Add the pineapple and jerk marinade and simmer until the chicken is cooked through, 2-3 min. 

Meanwhile, cook rice according to package

Stir the onion mixture, black beans and cilantro into chicken mixture; cook until the beans are heated through, about 1 min. 

Season with salt and pepper and serve over the rice.

I personally didn't have it with rice since I didn't have enough calories in my day, but 1/4 of the chicken mixture was 428 calories with the ingredients I used.  Please watch your own labels if your counting your calories.  different black beans, olive oils, marinades and chicken have different calorie counts in them.  I also think you could brown the veggies without the oil and it would be fine.  That would save another 240 calories for the WHOLE chicken mixture.