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Chicken >> Caribbean Chicken With Pineapple-black Bean Sauce
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Chicken >> Caribbean Chicken With Pineapple-black Bean Sauce


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
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

Makes 6 Main Dish Servings You can serve with your family and friends.
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