Easy and Fast Caribbean Jerk Chicken


  • 1/4 cup olive oil
  • 1 onion chopped
  • 2-3 chicken breasts, cut into bite sized pieces
  • salt/pepper
  • 1 16 oz can pineapple tidbits (or half of a pineapple cut in bite size pieces)
  • 1/2 cup Caribbean jerk marinade – Lawry’s is good
  • 1 can black beans
  • 1/2 cup chopped cilantro
  • 2 cups cooked rice (optional)

Heat 2 TBS olive oil in a skillet over medium heat. Add the chopped onion and cook until golden brown. Add the remaining 2 TBS oil and the chicken to the skillet. Season with salt and pepper. Cook until chicken is done, about 5-7 minutes. Add the pineapple and jerk marinade and simmer for a few minutes. Stir in black beans and cilantro. Cook until beans are heated through. Serve over a bed of rice. (Leftovers are great wrapped in a tortilla with a dollop of sour cream.)


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