Jerk Chicken With Rice, Black Beans, And Pineapple

• 1 cup long-grain white rice
• 1/4 cup cider vinegar
• 1/4 cup spiced rum or orange juice
• 2 tablespoons jerk sauce (such as Pickapeppa Sauce)
• 1 tablespoon grated fresh ginger
• 4 6-ounce boneless, skinless chicken breasts
• Kosher salt and pepper
• 1 tablespoon olive oil
• 1 15-ounce can black beans, drained and rinsed
• 8 ounces fresh pineapple, cut into 1-inch pieces
• 1 bunch scallions, sliced

1. Cook the rice according to the package directions.
2. Combine the vinegar, rum, jerk sauce, and ginger in a measuring cup or small bowl; set aside.
3. Pound the chicken to an even thickness. Season it with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Heat the oil in a skillet over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Remove from heat and add the vinegar mixture. Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes. Divide the chicken and sauce among plates.
5. Stir the beans into the rice. In a medium bowl, combine the pineapple and scallions. Serve both with the chicken.
6. The chili peppers in jerk sauce shouldn't overwhelm the other ingredients. Taste yours before adding it to a dish. If the sauce is too spicy, cut the amount you use in the recipe by half.

longgrain white rice, cider vinegar, rum, jerk sauce, ginger, chicken breasts, kosher salt, olive oil, black beans, pineapple, scallions

Taken from www.myrecipes.com/recipe/jerk-chicken-with-rice-black-beans-pineapple (may not work)