Pineapple Jerk Chicken And Rice

• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 1 yellow pepper, chopped
• 1 red pepper, chopped
• 1 orange bell pepper, chopped
• 1 serrano pepper, chopped
• 4 boneless skinless chicken breasts, cut into 2-inch pieces
• 3 cups pineapple, fresh cut into 3/4 inch chunks
• 12 ounces Caribbean jerk marinade, brand of your choice
• 15 ounces black beans, rinsed
• 1/2 cup cilantro, chopped

1. Add marinade and chicken pieces together in a ziplock bag and let marinate for at least 1 hour.
2. In a large skillet heat 2 TBS oil over medium heat. Add the onion, and all peppers and cook until until onions begin to brown, about 10 minutes. Using a slotted spoon transfer to a bowl.
3. Use same skillet and increase heat to med-high. Add chicken pieces, discarding any left over marinade, and cook until browned, 5 - 7 minutes. Add the pineapple, pepper/onion mixture and black beans and simmer just until heated through 2 - 3 minutes. Add cilantro, cook about 1 more minute.
4. Serve over rice.

extra virgin olive oil, onion, yellow pepper, red pepper, orange bell pepper, serrano pepper, chicken breasts, pineapple, caribbean jerk marinade, black beans, cilantro

Taken from www.food.com/recipe/pineapple-jerk-chicken-and-rice-418286 (may not work)