Pineapple jerk chicken over couscous - 13 WTHR Indianapolis

13-Minute Meals: Pineapple jerk chicken over couscous

Recipe by Chef Suzanne

2 cups couscous prepared per package directions

¼ cup extra virgin olive oil

1 onion chopped

1 jalapeno chile, stemmed, seeded and chopped

4 boneless skinless chicken breasts, cut into 1 inch pieces

Salt and pepper

½ pineapple diced

1 cup orange juice

1 tablespoon Jamaican jerk seasoning

2 cups black beans rinsed

¾ cup chopped cilantro

In a large skillet, heat 1.5 tablespoons of the olive oil and add onion and jalapeno and cook until onion is translucent, 5 minutes.  Transfer to bowl.  Add the remaining olive oil on medium heat. Season the chicken with salt and pepper and the Jamaican jerk seasoning.  Add to pan and cook until browned, 5-7 minutes.  Add the pineapple and orange juice and simmer until the chicken is cooked through 2-3 minutes.  Stir in the onion mixture, black beans and cilantro.  Cook until the beans are heated through, about 1 minute.

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