Caribbean Chicken With Pineapple-Black Bean Sauce Recipe

Ingredients

• Vegetable cooking spray
• 6 small skinless boneless chicken breast halves (1 ½ pounds)
• Salt and pepper, to taste
• 1 large sweet red pepper, sliced
• 6 green onions and tops, sliced
• 3 cloves garlic, minced
• 1 to 2 jalapeño pepper, veins and seeds discarded, minced
• 2 teaspoons minced gingerroot
• 1 can (13 ¾ ounces) 1/3 less sodium chicken broth
• 2 cups cubed pineapple
• ½ cup mango chutney
• 2 tablespoons packed light brown sugar
• 2 to 3 teaspoons curry powder
• 2 tablespoons cornstarch
• ¼ cup cold water
• 1 can (15 ounces) Black beans or 1 ½ cups cooked
• dry-packaged Black beans, rinsed, drained
• 4 cups cooked rice, warm

How to make Caribbean Chicken With Pineapple-Black Bean Sauce

1. Spray large skillet with cooking spray; heat over medium heat until hot.
2. Cook chicken breasts over medium heat until browned, 5 to7 minutes on each side; sprinkle lightly with salt and pepper.
3. Transfer chicken to 13 x 9 inch baking pan.
4. Spray medium skillet with cooking spray; heat over medium heat until hot.
5. Sauté red pepper, onions, garlic, jalapeno pepper, and ginger root until onions are tender, about 5 minutes.
6. Stir in chicken broth, pineapple, chutney, brown sugar and curry powder; heat to boiling.
7. Pour mixture over chicken.
8. Bake uncovered, until chicken is tender and juices run clear when pierced with a fork, about 30 minutes.
9. Arrange chicken on serving platter; transfer pineapple mixture to large skillet; heat to boiling.
10. Mix cornstarch and cold water; stir into pineapple mixture.
11. Boil, stirring constantly, until thickened about 1 minute.
12. Stir in black beans; cook over medium heat 2 to 3 minutes.
13. Spoon pineapple-bean mixture over chicken; serve with rice.

Notes