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Jamaica Me Crazy Chicken with Pineapple and Black Beans
Jamaica Me Crazy Chicken with Pineapple and Black Beans

Jamaica Me Crazy Chicken with Pineapple and Black Beans

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
6 small skinless boneless chicken breast halves (1 1/2 lb.)
Salt
Pepper
1 large sweet red pepper, sliced
6 green onions and tops, sliced
3 cloves garlic, minced
1 to 2 jalapeno pepper, veins and seeds discarded, minced
1 can (13 3/4 ounces) 1/3 less sodium chicken broth
2 cups cubed pineapple
1/2 cup mango chutney
2 tablespoons packed light brown sugar
teaspoon 2 to 3 s curry powder
1 teaspoon s dried ginger
2 tablespoons cornstarch
1/4 cup cold water
1 can (15 1/2 ounces) black beans drained and rinsed
4 cups cooked rice, warm
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Let's Make It
1
Spray large skillet with vegetable cooking spray; heat over medium heat until hot. Cook chicken breasts over medium heat until browned, 5 to 7 minutes on each side; sprinkle lightly with salt and pepper. Transfer chicken to 13 x 9 inch baking pan. Preheat oven to 350°F.
2
Spray the same pan with cooking spray; heat over medium heat until hot. Saute red pepper, onions, garlic, jalapeno pepper until onions are tender, about 5 minutes. Stir in chicken broth, pineapple, chutney, brown sugar, curry powder and dried ginger; heat to boiling. Pour mixture over chicken. Bake, uncovered, until chicken is tender and juices run clear when pierced, about 30 minutes.
3
Arrange chicken on serving platter; transfer pineapple mixture to large skillet; heat to boiling. Mix cornstarch and cold water; stir into pineapple mixture. Boil, stirring constantly, until thickened about 1 minute. Stir in black beans; cook over medium heat 2 to 3 minutes. Spoon pineapple-bean mixture over chicken; serve with rice.
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