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Pineapple Jerk Chicken & Rice

The secret to success in this Pineapple Jerk Chicken dish is the canned ingredients. Fresh fruits and vegetables are harvested at their peak of ripeness and canned within hours, making the can one of the best ways to lock in nutrients and get food from its source to your family table.

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6

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Pineapple Jerk Chicken & Rice


1 cup long-grain rice
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon Jamaican jerk blend seasoning
1 tablespoon vegetable oil
1 medium onion, diced
1 (20-ounce) can pineapple chunks, drained
1 (15-ounce) can black beans, drained and rinsed
1 (4.5-ounce) can chopped green chilies
1/2 cup jerk marinade


Prepare rice as label directs.

Meanwhile, sprinkle chicken with jerk seasoning. In 12-inch skillet over medium-high heat, in hot oil, cook chicken pieces until browned on all sides, about 5 minutes. With slotted spoon, remove chicken to plate.

In drippings remaining in skillet over medium heat, cook onion, about 5 minutes. Add chicken pieces, pineapple chunks, black beans, green chilies and jerk marinade. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 10 minutes until chicken is tender, stirring occasionally.

Serve jerk chicken mixture over rice.

Nutrition Information Per Serving:

Calories 310; Total Fat 4.5 g (Sat 0.5 g, Trans 0 g); Cholesterol 40 mg; Sodium 490 mg; Total Carbohydrates 4.5 g; Dietary Fiber 7 g; Sugars 27 g; Protein 20 g, Vitamin A 58 IU; Vitamin C 16.19 mg; Calcium 65 mg; Iron 2.56 mg; Vitamin D 2.46 IU; Folate 29 mcg

% Daily Value*: Vitamin A 2%; Vitamin C 25%; Calcium 6%; Iron 15%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. **Nutrition analysis calculated with generic ingredients; Nutritional analysis calculated using canned black beans that have not been drained or rinsed.