This meal was so easy! It took less than 30 minutes, and it was deliciously sweet, tangy and spicy at the same time! I used canned pineapple and it was great, but I think fresh pineapple would definitely jazz it up a bit! Thanks, Becoming Betty, for the easy recipe!
Pineapple Jerk Chicken
2–4 Tbsp olive oil
1 onion, chopped
2–3 chicken breasts, cut into bite-sized pieces
1/2 a pineapple, cut into bite-sized pieces (or a 14 oz can)
1/2 cup jerk marinade (I used Lawry's Caribbean Jerk)
1 can black beans, rinsed and drained
1/2 cup chopped cilantro
In a large skillet, heat half the olive oil over medium heat. Add onion and cook until browned. Add the remaining olive oil and increase heat a little. Season chicken with salt and pepper and add to skillet. Cook until done. Add the pineapple and jerk marinade and simmer for 2–3 minutes. Stir in black beans and cilantro. Cook until beans are heated through. Serve over rice.