Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breasts (, cut in half, (or 6-8 chicken tenders))
  • 1/4 cup Jamaican jerk seasoning
  • 1 Tablespoon olive oil
  • 1 red bell pepper (, sliced thin)
  • 15 ounce can red beans (, drained and rinsed)
  • 2 avocados (, peeled, seeded, mashed)
  • 1 mango (, peeled and sliced around the pit)
  • 5-6 cups cooked white or coconut rice
  • 2 Tablespoons honey
  • ½ cup fresh pineapple (, with juices, diced)
  • 2 teaspoons ketchup
  • 1 teaspoon dijon mustard
  • 1 teaspoon lime juice
  • 1 chipotle pepper in adobo plus 1 tsp of the adobo sauce (, or just the sauce, if you like mild heat)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon granulated sugar
  • salt and freshly ground black pepper (, to taste)

Instruction

  • Combine the pineapple sauce ingredients in a small saucepan over medium-low heat. Simmer for 5-10 minutes. Remove from heat and set aside.
  • Cook long grain white rice according to package instructions, or (preferred) make our coconut rice.
  • When the timer goes off for the rice, add the red beans to the pot and fluff everything with a fork to toss it all together. Return the lid to keep it warm while you cook the chicken.
  • Season chicken breasts all over with jerk seasoning. Add olive oil to a large skillet over medium heat. Add chicken and cook for 3-4 minutes on each side, flipping once, until cooked through. 
  •  Add olive oil to a large skillet over medium heat. Add chicken and cook for 3-4 minutes on each side, flipping once, until cooked through. Add bell peppers to the pan during the last few minutes of cooking and sauté until tender.
  • Spoon rice and red beans into bowls. Add some chicken and bell pepper, a scoop of mashed avocado, and a spoonful of fresh mango. Spoon a little of the pineapple sauce on top.