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Chicken with Pineapple Black Bean Sauce




Source of Recipe


Internet


List of Ingredients




1 vegetable cooking spray
6 small boneless and skinless chicken breast halves
1 large red bell pepper, slcied
6 green onions, with tops, sliced
3 cloves garlic, minced
2 jalapeño peppers, veins and seeds discarded, minced
2 tsp. fresh ginger root, minced
1-2/3 cups low sodium chicken broth
2 cups pineapple cubes
1/2 cup purchased mango chutney
2 Tbs. light brown sugar, packed
1 Tbs. curry powder
2 Tbs. cornstarch
1/4 cup cold water
1 lb. canned black beans, drained and rinsed
4 cups cooked rice, warm


Recipe



Spray large skillet with cooking spray; heat over medium heat until hot. Cook chicken breasts over medium heat until browned, 5-7 minutes on each side; sprinkle lightly with salt and pepper.

Transfer chicken to 13x9 inch baking pan. Spray medium skillet with cooking spray; heat over medium heat until hot. Sauté red pepper, onions, garlic, jalapeno pepper, and ginger root until onions are tender, about 5 minutes. Stir in chicken broth, pineapple, chutney, brown sugar, and curry powder; heat to boiling. Pour mixture over chicken. Bake uncovered, until chicken is tender and juices run clear when pierced with a fork, about 30 minutes.

Arrange chicken on serving platter; transfer pineapple mixture to large skillet; heat to boiling. Mix cornstarch and cold water; stir into pineapple mixture. Boil, stirring constantly, until thickened about 1 minute. Stir in black beans; cook over medium heat 2-3 minutes. Spoon pineapple-bean mixture over chicken; serve with rice.