Caribbean Jerk Chicken

I dropped this flavorful dish off at my husband's residency potluck yesterday. As soon as the plastic wrap was pulled off there were requests for the recipe. No one had even taken a bite yet. The smell alone is enough to tell you it is going to be good.

I left before the eating began, but Cole said people were raving about it and coming back for more. Wish I had made it up myself.

It's a healthy, fresh, simple and spicy dish. Totally worth a sizzling tongue.

Caribbean Jerk Chicken

adapted from Everyday with Rachael Ray Magazine

1/4 cup olive oil

1 onion chopped

2-3 chicken breasts, cut into bite sized pieces

salt/pepper

1 16 oz can pineapple tidbits 

(or half of a pineapple cut in bite size pieces)

1/2 cup Caribbean jerk marinade - Lawry's is good 

1 can black beans

1/2 cup chopped cilantro

2 cups cooked rice (optional)
Heat 2 TBS olive oil in a skillet over medium heat. Add the chopped onion and cook until golden brown. Add the remaining 2TBS oil and the chicken to the skillet. Season with salt and pepper. Cook until chicken is done, about 5-7 minutes. Add the pineapple and jerk marinade and simmer for a few minutes. Stir in black beans and cilantro. Cook until beans are heated through. Serve over a bed of rice. (Leftovers are great wrapped in a tortilla with a dollop of sour cream.)

Golden brown onions - keep them moving in the pan so they don't burn.