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Make Pineapple Sauce: Combine the pineapple sauce ingredients in a small saucepan over medium-low heat. Simmer for 5-10 minutes. Remove from heat and set aside.
(Courtesy of Lauren Allen)Prepare Rice: Cook rice according to package instructions. I use my instant pot with plain, long-grain white rice if I’m in a hurry, or coconut rice if I have a few extra minutes. 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.
(Courtesy of Lauren Allen)Cook Chicken: Season chicken 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. You could also cook the chicken on the grill.
(Courtesy of Lauren Allen)Sauté Veggies: During the last 2 minutes or so of cooking, add the red bell peppers to the pan to sauté.
(Courtesy of Lauren Allen)Serve: Spoon rice and red beans into bowls. Add jerk chicken and some red bell pepper, a scoop of mashed avocado, and a spoonful of fresh mango. Check out my easy tutorial for how to cut a mango! Drizzle a little pineapple sauce on top. Enjoy!
(Courtesy of Lauren Allen)To Make Ahead: The pineapple sauce can be made ahead of time and kept in the fridge. I also chop the bell pepper and mango ahead of time. Just keep everything in separate containers in the fridge.
To Store: Keep leftovers in the fridge, ideally stored in separate containers. This meal works great as a meal prep lunch or dinner as well!
Author: Lauren Allen
Servings: 5
Calories: 638
Cost: 11
Prep 15 Mins
Cook 25 Mins
Total 40 Mins
Ingredients
For the Pineapple Sauce
Instructions
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.
Notes
Make Ahead Instructions: The pineapple sauce can be made ahead of time and kept in the fridge. I also like to chop the bell pepper and mango as well. Just keep everything in separate containers in the fridge.
Storage Instructions: Keep leftovers in the fridge, ideally stored in separate containers. This meal works great as a meal prep lunch or dinner as well!
Nutrition
Calories: 638kcal
Carbohydrates: 89g
Protein: 32g
Fat: 20g
Saturated Fat: 3g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 11g
Trans Fat: 0.01g
Cholesterol: 58mg
Sodium: 555mg
Potassium: 1387mg
Fiber: 16g
Sugar: 20g
Vitamin A: 4866IU
Vitamin C: 64mg
Calcium: 104mg
Iron: 5mg
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.