Caribbean Chicken With Pineapple-black Bean Sauce - Chicken

Chicken >> Caribbean Chicken With Pineapple-black Bean Sauce

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

Preparation:
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.