Caribbean Chicken with Pineapple-Black Bean Sauce

August 13, 2010

Mango chutney, ginger and pineapple add a sweet-and-sour kick to beans and rice.

Makes 6 main dish servings

  • Vegetable cooking spray
  • 6 small skinless, boneless chicken breast halves (1 1/2 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 jalapeqo pepper, veins and seeds discarded, minced
  • 2 teaspoons minced gingerroot
  • 1 can (13 3/4 ounces) 1/3 less sodium chicken broth
  • 2 cups cubed pineapple
  • 1/2 cup mango chutney
  • 2 tablespoons packed light brown sugar
  • 2 to 3 teaspoons curry powder
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged black beans
  • 4 cups cooked rice, warm
  1. Preheat oven at 350 degrees.
  2. Spray large skillet with cooking spray; heat over medium heat until hot. Cook chicken breasts over medium heat until browned, 5 to 7 minutes on each side; sprinkle lightly with salt and pepper. Transfer chicken to 13 x 9 inch baking pan.
  3. 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.
  4. 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.
  5. 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.
  6. Spoon pineapple bean mixture over chicken; serve with rice.
Posted in: Beans & Poultry, Recipes