Tuesday, June 22, 2010

Caribbean Jerk Chicken




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 or Masterpiece brand*

1 can black beans (drained and rinsed)

1/2 cup chopped cilantro

2 cups cooked brown 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, or even over romaine lettuce.)


*I think eventually I'd like to find a recipe to make my own homemade Caribbean Jerk marinade... so if you know of any... share!

I got this recipe from a friends blog of mine... thefamilyscientista.blogspot.com check it out!

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