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Caribbean: Island Chicken




Source of Recipe


Lynda Gunn


List of Ingredients




1 Bottle (16 oz.) K.C. Masterpiece Spiced Caribbean Jerk Marinade
1/3 cup frozen pineapple juice concentrate, diluted with 1/3 cup water (may substitute frozen orange juice concentrate)
4-6 boneless, skinless chicken breasts
3 cups cooked rice
1 can (15 oz.) black beans, drained and rinsed
1 can (11 oz.) corn, drained
1 red bell pepper, diced
1/2 cup cucumber, peeled, seeded and diced




Recipe



Combine 1/3 cup marinade with pineapple juice mixture; reserve.

Combine chicken with remaining marinade for 30 minutes. (may be marinated for up to 24 hours)

Discard excess marinade and broil both sides of chicken until meat reaches 160 degrees.

Combine rice, black beans, corn, bell pepper and cucumber.

Simmer reserved marinade mixture for 2 minutes. Do not boil.

Slice chicken diagonally into thin strips, Place overlapping strips on top of rice mixture;drizzle warm sauce over chicken and rice.

Makes 4-6 Servings