Jamaican Chicken With Couscous

• 1 can (20 ounces) unsweetened pineapple tidbits, undrained
• 1 teaspoon salt, divided
• 1 cup uncooked whole wheat couscous
• 1/3 cup all-purpose flour
• 2 tablespoons minced fresh cilantro
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch-thick strips
• 2 teaspoons Caribbean jerk seasoning
• 3 tablespoons olive oil, divided
• Additional minced fresh cilantro, optional

1. In a large saucepan, combine pineapple and 1/2 teaspoon salt; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until liquid is absorbed. Fluff with a fork.
2. Meanwhile, in a shallow bowl, mix flour and 2 tablespoons cilantro. Toss chicken with jerk seasoning and remaining salt. Add to flour mixture, a few pieces at a time, and toss to coat lightly; shake off any excess.
3. In a large skillet, heat 1 tablespoon oil. Add a third of the chicken; cook 1-2 minutes on each side or until no longer pink. Repeat twice with remaining oil and chicken. Serve with couscous. If desired, sprinkle with cilantro.

pineapple, salt, whole wheat couscous, flour, fresh cilantro, chicken breasts, caribbean jerk seasoning, olive oil, fresh cilantro

Taken from www.tasteofhome.com/recipes/jamaican-chicken-with-couscous/ (may not work)